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.