Sweet Chilli Tofu & Crispy Noodle Traybake

Swap the stove for the oven and try baking your noodles! This nifty all in one traybake is an easy midweek dinner. The sticky sweet chilli sesame marinade will have everyone coming back for more. You can use chicken or fish instead of the tofu if you prefer.

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Ingredients

dried noodles 300 g
firm tofu 300 g (sliced)
sesame oil 2 tbsp
sweet chilli sauce 5 tbsp
soy sauce 2 tbsp
sesame seeds 2 tsp
carrot 1 (sliced)
sugar snap peas 150 g
bell pepper 1 (sliced)
pak choi 1 (sliced)

Method

Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a kettle. Add the noodles to a heatproof bowl and cover with boiling water. Leave to soak for 5 minutes then drain.
Drain the tofu and pat dry with kitchen paper. Slice into approx 1cm thick slices.
Make the marinade Tip - use a bowl big enough to fit the tofu slices in. Mix half the sesame oil, sweet chilli sauce, soy sauce and sesame seeds. Add the tofu slices to the bowl and leave to marinade.
Roughly chop the carrot into matchsticks (no need to peel). Slice the pak choi into quarters lengthways, through the root.
Add the drained noodles, carrot and sugar snap peas to a baking tray. Toss with the rest of the sesame oil. Pop the tofu slices onto the tray, ensuring they touch the tray as well and not just the noodles, this will help them cook evenly. Keep the excess marinade in the bowl. Bake in the oven for 15 minutes.
After 15 minutes, remove the tray from the oven and add the pak choi (stir it into the noodles to stop it burning). Bake for a further 5 minutes. Drizzle the remaining marinade on top and serve. If you like you can sprinkle some fresh red chillies on top for extra heat!

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Sweet Chilli Tofu & Crispy Noodle Traybake

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Ingredients

Method

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