Serves 4

2 tbsp light soy sauce
1 tbsp lime or lemon juice
1 tbsp fish sauce
125 g (4 1/2 oz) firm tofu (bean curd), cut into chunks
125 g (4 1/2 oz) cellophane noodles
2 tbsp sesame oil
4 shallots, sliced finely
2 garlic cloves, crushed
1 small red chilli, deseeded and chopped finely
2 celery sticks, sliced finely
2 carrots, sliced finely
125 g (4 1/2 oz) 2/3 cup cooked, peeled (small) shrimps
60 g (2 oz) 1 cup bean sprouts

Coating Tofu

In small bowl mix some ingredients, light soy sauce, lime or lemon juice and fish sauce. And add the tofu (bean curd) cubes and toss them until sink in and coated in the mixture. Cover, set aside for 15 minutes.

Cooking Noodles

Put the noodles into a large bowl and cover with warm water. Leave them to soak for about 5 minutes, and then drain them well.

Stir fry Ingredients

Heat the sesame oil in a large enough skillet. Add the shallots, garlic and red chilli, and stir-fry for 1 minute.Add the sliced celery and carrots, stir-fry for a further 2 - 3 minutes.

Pour Noodles

Tip the drained noodles into the skillet and cook, stirring, for 2 minutes, then add the (small) shrimps, bean sprouts and tofu (bean curd), with the soy sauce mixture. Cook over a medium high heat for 2 - 3 minutes until heated through. Last transfer the mixture in the skillet to a serving dish.