for 4 person

250 g	Asian egg noodles
	salted water, boiling
1 ½	limes (produces approx. 4 tbsp)
¾ dl	soy sauce
1 ½ tbsp	sugar
1	garlic clove, squeezed
4 cm	ginger, finely grated
1 ½ tsp	chilli powder
¾ tsp	ground coriander seeds
1 ½ tsp	turmeric
300 g	Karma Bio Tofu nature, cut into pieces approx. 3 x 1.5 cm
4	wooden skewers
	oil for frying
3	spring onions incl. green parts, onions finely chopped, green part cut into rings
2	garlic cloves, sliced
400 g	Swiss chard, sticks and leaves cut into strips approx. 2 cm wide
1	yellow pepper, cut into strips
120 g	bean sprouts
2 tbsp	peppermint, finely chopped
1	lime, rinsed with hot water, dabbed dry, cut into wedges

How it's done

Cook the noodles in boiling salted water until almost soft, drain, rinse in cold water, set aside. To make the marinade, combine the lime juice with the ingredients up to and including turmeric. Stir in the tofu, cover and marinate for about 2 hrs. Remove the tofu from the marinade, scrape off the marinade and retain. Place the tofu on skewers. Heat the oil in a non-stick frying pan, fry the skewers for approx. 5 mins. and remove, keep warm. Heat a little oil in the same pan. Briefly stir-fry the onions and garlic, add the Swiss chard and peppers for approx. 3 mins., stir in the bean sprouts and continue to stir-fry for approx. 1 min. Add the noodles and reserved marinade, heat through. Stir in the peppermint. Serve with the lime.

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