Serves: 2
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients

• 1 small leek

• sliced thinly 1 thumb sized piece of ginger

• finely chopped 3 cloves garlic

• finely chopped 4 radishes

• thinly sliced 1 red chilli

• thinly sliced 1 green chilli

• thinly sliced 1 lime 200g tofu

• 2cm cubed

• 1 tbsp sesame seeds

• 80g udon noodles or wheat noodles

• 2 tbsp sesame oil

• 2 tbsp tamari (sub for soy sauce)

• 1 tsp mirin

• 1 tsp brown sugar

Method

1. Add 1 tbsp sesame oil to a wok, place on a high heat.

2. Once hot add the chilli and ginger and fry for a few minutes before adding the garlic and tofu.

3. In a small bowl, stir together the soy sauce, mirin, sugar, squeeze of ½ lime and remaining sesame oil then add to the wok.

4. Add the udon noodles to a pot of boiling water and simmer for five minutes.

5. Toss the wok allowing each side of the tofu to cook then add in the thinly sliced radish and leeks, ½ the sesame seeds then add in the cooked noodles with a splash of the water from the pot, and fry together on a high heat for the final 2-3 minutes.

6. Garnish with ¼ lime, a sprinkle of sesame seeds. We recommend serving with chilli crisp oil (optional).

Credit: www.britishleeks.co.uk