½ red chilli pepper, fresh, small, deseeded and finely chopped
1 clove of garlic, finely chopped
1 Tbsp sugar
20 g lime juice
20 g rice vinegar
25 g soy sauce
¼ iceberg lettuce
½ cucumber
1 carrot
100 g Vermicelli glass noodles
4 stalks coriander, plucked
Instructions
Carefully mix the sesame oil, soy sauce, lime juice, tofu, sugar and chilli flakes in a bowl, cover and leave to marinate in the fridge for approx. 1 hour.
Finely chop the ginger, chilli and garlic.
Add the sugar, lime juice, vinegar and soya sauce. Mix all the ingredients together and keep the sauce separate.
Cook the glass noodles according to the packet instructions.
During this time, cut the lettuce into strips, quarter the cucumber lengthways, remove the core and cut the cucumber into thin strips. Cut the carrot into thin strips too.
Drain the marinated tofu, reserve the marinade, sear the tofu in a pan on the hob and deglaze with the remaining marinade.
Divide the noodles between 2 bowls, top with lettuce, cucumber, carrot and tofu, garnish with coriander, pour over the sauce and serve.
