200g/7oz beansprouts
1 carrot, peeled and sliced into batons
1 garlic clove, crushed
5mm/¼in fresh root ginger, peeled and grated
1 red pepper, sliced into batons
4 spring onions, sliced on the diagonal
2 tsp sweet chilli sauce
1 tbsp peanut butter
220g/8oz brown rice noodles
200g/7oz edamame (green soya beans)
100g/3½oz unsalted cashew nuts, chopped
2 tsp rapeseed oil
1 tbsp soy sauce
400g/14oz firm tofu, cubed