• 120g brown rice noodles
• 2 tbsp cornflour - optional
• 200g smoked tofu, chopped into 2cm chunks
• 2 carrots, peeled halved and thinly sliced
• 150g cabbage, kale or summer greens, finely shredded
• 2 spring onions, finely sliced
• small bunch of coriander, finely chopped
• 4-5 mint leaves finely chopped
• 2 tbsp sesame seeds
• plain oil for frying, e.g. sunflower of vegetable

FOR THE SAUCE

• 60g peanut butter
• 2 tbsp ketjap manis, tamari or soy sauce
• 1 tbsp maple syrup
• 1 chilli, finely chopped – keep the seeds in if you like things hot.
• 1 lime

1. Put a medium saucepan of salted water on to boil.

2. While you wait, make the sauce. Mix the peanut butter with 2 tbsp of the ketjap manis, the maple syrup, chopped chilli and the juice from half the lime. Add approx. 1-2 tbsp of water; you want to loosen it slightly, so you can drizzle it when serving.

3. Add the noodles to the saucepan and simmer for approx. 4 mins or until just tender; stir them gently as they simmer. When cooked, drain and rinse under cold water to prevent them from sticking together.

4. Pat the tofu chunks dry with a little kitchen towel before transferring to a shallow bowl and sprinkling over the cornflour - this will give the tofu a crisp texture when fried.

5. Heat 1 tbsp of oil in a wok or large frying pan. Fry the tofu on a medium-high heat for 3-4 mins, turning it now and then, until starting to colour. Transfer to a plate.

6. Heat a little more oil in the pan. Stir-fry the carrots for 2 mins, then add the greens and spring onions and stir-fry for 2-3 minutes, until the veg is softening but retains a little bite. Add a little splash of water to help them along.

7. Add the noodles and tofu. Toss together to warm through. Lightly season - the peanut dressing will provide extra seasoning.

8. Divide between bowls and serve drizzled with the peanut dressing and scattered with coriander, mint and sesame seeds. Serve with a wedge of lime.