Clay pot noodles with beetroot and smoked tofu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the noodles in a large bowl of freshly boiled water until softened - about 10 minutes - then drain and dress with the tablespoon of light

Step 2

soy sauce.

Step 3

Put the onion, ginger and garlic into a food process and pulse to mince.

Step 4

Scrape out the mixture (no need to wash the bowl , and repeat with the beetroot, walnuts and coriander stems,

Step 5

Heat the rapeseed oil in a non-stick frying pan over a medium flare and, when hot, fry the minced onion paste for 10 minutes, stirring often so it doesn't catch, until it turns a couple of shades darke

Step 6

Now add the beetroot mixture, cook for 15 minutes, add the salt and pepper, then cook for 5 minutes more, until deep, rich and soft, and turn off the heat.

Step 7

Mix the ingredients for the dressing together, and set aside.

Step 8

To build the noodle pot, place half the smoked tofu in the base in a single layer, followed by half the noodles (you might need to cut them with kitchen scissors).

Step 9

Top the noodles with two-thirds of the beetroot mixture, then add another layer each of the remaining tofu and noodles.

Step 10

Top with the remaining beetroot mixture.

Step 11

Lightly chop the remaining walnuts and sprinkle over the top with the spring onions.

Step 12

Pour over the dressing, close the lid, put the por on a medium heat and cook for 12 to 15 minutes.

Step 13

Remove the lid garnish with chopped coriander leaves and serve.