Mango Chilli Tofu Stir Fry With Stir Fried Rice Noodles

Enjoy our delicious stir-fried rice noodles with zesty Vietnamese Nuoc Cham marinated mangoes.

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0.0 min
Bring a saucepan of water to the boil.
0.5 min
Peel and finely chop the ginger and garlic.
1.5 min
Thinly slice the red chilli and spring onion across a sharp diagonal.
2.5 min
Julienne the carrot and red capsicum.
4.0 min
Cut the tofu into slices.
5.0 min
Thinly slice the mango. Cover and set aside in the fridge.
6.0 min
In a bowl, add together the chutney, chilli-garlic sauce, soy sauce, ginger and garlic.
7.0 min
Remove the boiling water from the heat and add the rice noodles and cover for around 4 mins.
7.5 min
Heat half of the oil in a wok over high heat.
8.5 min
Add the tofu and cook on both sides until browned.
10.0 min
Remove the tofu from the pan and set aside.
10.5 min
Add the remaining olive oil.
11.0 min
Add the carrot and red capsicum and stir fry until tender-crisp.
11.5 min
Drain the rice noodles.
12.0 min
Add the sauce to the wok.
12.5 min
Add the rice noodles and stir to coat in the sauce.
13.5 min
Distribute the noodles among serving plates.
14.0 min
Top with the tofu and mango strips.