Ingredients

• 1 portion Udon noodles
• 1 small onion or 2 shallots
• 1 handful green beans
• 1 cup marinated tofu
• 1 large handful of baby leaf spinach
• 1 heaped tsp of Sambal Oelek (Indonesian Chilli Sauce)
• 1 lime (juice of)
• 1 teaspoon sweet freedom or agave nectar
• 1 teaspoon white or rice wine vinegar
• 2 tablespoons soy sauce or shoyu
• 1 tablespoon groundnut oil

Directions

1. Bring a large pan of water to the boil.
2. Make the sauce by combining all the Sambal Oelek, lime juice, sweet freedom (agave), white wine vinegar, soy sauce and oil in a bowl. Whisk or stir thoroughly with a spoon and set aside.
3. Heat a little groundnut oil in a wok or skillet/frying pan. Finely slice the onion or shallots and add to pan. You want them to crisp up a little.
4. Slice the green beans diagonally and into small pieces. Add to pan with a little soy sauce.
5. Toss in the marinated tofu - I use the Cauldron Brand. Stir fry for several minutes. At this stage I add a tablespoon or so of the sauce just so the flavours infuse before combining the noodles.
6. Cook the udon noodles in the boiling water for 6-8 minutes, I personally don't like to it to be too al dente because it's quite a dense noodle anyway. Drain, return to pot and cover to keep warm.
7. Add the spinach and stir fry for a few short minutes until it begins to wilt. Then add the noodles and mix through before adding the remainder of the sauce. Allow to heat through for about a minute.
8. Sprinkle some sesame seeds (toasted would be even better!) on top to serve.