Soak the noodles in a bowl of boiling water for 5 minutes, then drain and set aside.Drain the tofu for a few minutes on a plate lined with paper towel, then cut into pieces about 3 to 4cm long and ½ to 1cm thick.Mix grated radish and rice vinegar in a small bowl. Set aside.Heat ¼ cup oil in a wok over medium-high heat. Fry the tofu in batches until it’s crisp and golden on the outside but juicy inside. Set aside to drain on a plate lined with paper towel.Tip out the oil, leaving enough to coat the wok. Tip the egg into the wok, scramble it until just cooked. Tip into a small bowl.Wipe out the wok and add 2 tsp oil; stir-fry the spring onions until bright and glossy.Add the tofu, noodles and half the lime-juice mixture. Stir-fry until liquid is absorbed. Stir through egg. Serve immediately.Spoon over a little more of the lime-juice mix, add some of the radish, sprinkle with peanuts and chilli if you like, garnish with coriander and serve with lemon wedges for squeezing over.Text and image: Fairlady
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