Serves 4

Cal per serving: 164

Gluten free: Vegetarian: Dairy Free

100g buckwheat noodles

1 tablespoon ginger, grated

1 red chilli, deseeded and chopped

2 tablespoons sesame oil

2 tablespoons soy sauce

1 carrot, shredded

2 cups of firm tofu sliced into strips

8 gem lettuce leaves

Snip noodles into bite sized pieces then cook as per instructions. Run under cold water and pat dry.

Combine ginger, chilli, sesame oil and soy sauce in a bowl. Add grated carrot and tofu, mix well.

Portion noodles into lettuce leaves, top with tofu mixture and serve.