Put the noodles in a bowl, pour boiling water over them and leave to soak for four minutes. Drain in a sieve and then run cold water over the noodles until they have cooled down. Drain well and leave to one side.
To make the dressing, in a pestle and mortar, crush together the garlic, ginger, chilli and sugar until they form a paste. Add the lime juice and tamari and stir.
Put the carrot, mangetout, coriander, sprouts, smoked tofu and noodles in a large bowl and gently mix together by hand, then pour over the dressing and continue to mix by hand until the dressing is well incorporated. Sprinkle over the sesame seeds and serve.
Recipe courtesy of Fresh Veggie Kitchen by David & Charlotte Bailey (Pavilion Books).
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