Five Spice Tofu With Egg Noodles And Lemon Chili Sauce

• 1/2 cup sweet chili sauce
• 2 tsp lemon zest
• 1/4 cup lemon juice
• 16 oz fresh egg noodles
• 1/3 cup all-purpose flour
• 2 tsp five-spice powder
• 10.5 oz firm tofu, cut into 3/4 inch pieces
• 1 tbsp olive oil
• 1 None large onion, roughly chopped
• 3 cloves garlic, thinly sliced
• 1 None small yellow pepper, deseeded, thinly sliced
• 10.5 oz sugar snap peas, trimmed

1. Combine chili sauce, lemon zest and lemon juice in a small saucepan. Bring to a boil then remove from heat. Set aside.
2. Place noodles in a large heatproof bowl. Cover with boiling water then separate strands with a fork. Drain.
3. Combine flour and five-spice powder in a medium bowl. Add tofu and toss to coat. Heat 1/2 tbsp oil in a wok. Working in batches, cook tofu until browned all over.
4. Add remaining oil to wok. Stir-fry onion, garlic and pepper until onion has softened. Add noodles, sugar snap peas and 1/2 the lemon chili sauce. Stir-fry until peas are just tender.
5. Serve noodles topped with tofu and drizzled with remaining lemon chili sauce.

sweet chili sauce, lemon zest, lemon juice, egg noodles, flour, firm tofu, olive oil, onion, garlic, yellow pepper, sugar snap peas

Taken from recipes-plus.com/api/v2.0/recipes/33050 (may not work)