Recipe for Noodle and Tofu Tikka 
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Yield:
2 servings
Ingredients:
Amount Ingredient
2 x Lemons, Juice of
1 x Garlic clove, chopped
1 pch Ground cumin seeds and
Ground coriander seeds
1 pch Chilli powder, turmeric, ground ginger and paprika
150 gm Tofu, diced
1 tbl Sunflower oil
2 sht thai stir fry noodles
1 pch chilli flakes and turmeric
1 tbl White wine vinegar
1 x Lime, juice of
1 tbl Caster sugar
1 x Garlic clove, chopped
1 tbl Lp seasame oil
1 x Garlic clove, sliced
Instructions:
Instructions: 1 In a bowl mix together the lemon juice, garlic, ground cumin seeds, ground coriander seeds, chilli powder, turmeric, ground ginger and paprika.

2 Marinade the tofu for as long as possible. Heat the oil in a small frying pan and fry until golden.

3 Meanwhile, cook the noodles. Make up a stock by adding the chilli flakes, turmeric, white wine vinegar, lime juice, caster sugar and garlic to a pint of boiling water.

4 Place the noodles in a bowl and pour the stock over. Leave to soak for a few minutes and drain.

5 Heat the seasame oil in a wok. Stir fry the slices of garlic and carrots for a few minutes.

6 Add the noodles and stir fry for a few minutes more. Pile the noodles onto two serving plates and spoon the tofu on top.

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