Creamy Satay Noodles

Chop the tofu into cubes. In a large bowl, add the corn starch, a generous pinch of salt and the tofu cubes and toss. Heat a generous amount of oil in a large pan over a medium-high heat. Once hot, add the coated tofu cubes and fry them for 10 min, turning occasionally, until crisp and golden. Once crisp, transfer the tofu to kitchen paper. Reserve the pan.

Meanwhile, peel and finely chop the red onion. Peel and mince the garlic. Finely slice the red chilli. Return the reserved pan to a medium heat with a drizzle of oil. Once hot, add the onion, garlic and red chilli (spicy!) with a pinch of salt for 5 min until softened.

Add the soy sauce, peanut butter and coconut milk. Bring to a simmer, reduce the heat to low and cook, stirring occasionally for 5 min. Remove from the heat and set aside.

Meanwhile, bring a large pot of salted water to a boil. Add the rice noodles and cook for 3-4 min. Drain once cooked.

Meanwhile, trim and finely slice the spring onion. Peel the carrot, then continue peeling it until you are left with a pile of carrot ribbons. Pick and finely chop the coriander leaves. Chop the baby corn in half, lengthwise. Trim and chop the sugar snap peas in half, lengthwise. Slice the lime into wedges.

Add the tofu, rice noodles, spring onion, carrot ribbons, baby corn, sugar snap peas, a generous squeeze of lime juice to taste and sesame oil to the satay sauce. Toss well and divide among bowls. Garnish with the coriander and serve the remaining lime wedges alongside.