Directions

To Cook

1. In a small saucepan combine the sweet chilli sauce, lemon rind and juice. Bring to the boil and then remove from heat. Set aside.
2. Cook noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, set aside.
3. In a bowl, combine five-spice powder with the flour. Add the tofu cubes and toss to coat. Heat half the oil in a wok. Add the coated tofu (in small batches) and cook until browned on all sides. Set aside.
4. Heat the remaining oil in the wok. Add chopped onion, garlic and capsicum and stir-fry until onion softens. Add peas and half the chilli lemon sauce and stir-fry until peas are tender-crisp. Add noodles and gently toss to combine. Remove from heat.
5. Divide stir-fry between 4 deep serving bowls. Top with spiced tofu and a sprinkling of spring onion. Drizzle with the remaining chilli lemon sauce. Serve immediately.