Bring a large pan of water to the boil, then add the noodles. Return to a simmer then cook for three minutes. Drain and rinse gently with plenty of cold water, then drain and toss with one teaspoon of sesame oil.
Heat another teaspoon of sesame oil in a non-stick frying pan over a high heat. Cook the tofu cubes for three minutes. Meanwhile, whisk the remaining sesame oil with the vinegar, garlic, lime zest and juice and chilli. Season to taste.
Add the sugar snap peas to the pan and cook for a further minute to heat through. Toss with the cold noodles, dressing, salad onions and mango to serve.
Recipe courtesy of Waitrose
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.