Tamarind and Kaffir Lime Veggie Noodles

Steps

1. a large pot of salted water (with a lid) to the boil.
2. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 5–6 minutes, until just tender then drain and rinse with cold water, until cool. Leave to drain well and drizzle with a little oil to prevent sticking.
3. While noodles cook, whisk eggs in a small bowl with a pinch of salt. Heat a drizzle of oil in a large fry-pan on medium-high heat. Add eggs to cover base of pan and cook on one side for 1–2 minutes or until set as an omelette. Remove from pan, allow to cool and slice into thin strips.
4. Wipe out pan and return to high heat with a drizzle of oil. Cook tofu, onion, carrot, capsicum and chilli (if using) for 3–4 minutes, until tofu is light golden and veggies are just tender.
5. Add drained noodles, bok choy, tamarind and kaffir lime sauce and coconut cream to pan. Stir-fry, tossing together, for about 2 minutes until bok choy has wilted and sauce is bubbling and coats the noodles. Place on a large serving platter.
6. divide tamarind and kaffir lime veggie noodles between plates or bowls and top with sliced omelette. Top with a handful of mung bean sprouts and garnish with peanuts, chilli (if using) and coriander.