Recipe by Alison Clark BSc, Registered Dietitian, MBDA
This is a very quick and easy dish to prepare if you have prepared and marinated the tofu the day before.
It combines classic ingredients for an oriental treat. Be careful with the mangetout, as you are allowed up to 5 pods per person, so make sure you don’t overdo this ingredient as you might experience gastro side effects if too many fermentable carbohydrates are consumed. Pak choy is a FODMAP friendly vegetable.
The tofu is a great way to add in plant protein and the almond butter is a great way to boost up the protein value of this meal. A complete meal with a naturally gluten free carbohydrate base, healthy plant protein and FODMAP friendly vegetables.
Bring 100ml of water to the boil and add in the almond nut butter and lime juice and zest and mix well. Once cool, add the drained tofu and ensure it is well coated. Leave for at least 30 minutes or overnight in the fridge.
Cook the noodles as per instructions on the packet. Drain.
Meanwhile stir fry the mangetout in chilli infused olive oil for 3 minutes and add the pak choy for a further 2 minutes to soften, add in the drained noodles and tofu along with the marinade.
Stir fry to heat through.
There are different varieties of rice noodles available, so experiment with the different brands and thicknesses to get your desired preference.
Instead of tofu you can use chicken, pork or fish.