Sweet Chilli Tofu Hokkien Noodles

Heat half of the vegetable oil in a large wok or frying pan over a medium-high heat. Add the Thai tofu and stir fry for 1-2 minutes or until golden. Remove from the pan and place on a plate.

Place the hokkien noodles in a heatproof bowl, pour over the boiling water and soak for 1 minute. Drain.

In a small bowl, combine the sweet chilli sauce and salt-reduced soy sauce with a splash of water.

Heat the remaining vegetable oil in the same wok. Add the carrot, spring onion and garlic and stir fry for 1 minute. Add the noodles and stir fry for a further 1 minute. Add the sweet chilli sauce mixture to the wok with the roasted cashews and tofu. Stir fry for 1-2 minutes or until heated through and well combined. Add the lime juice and remove from the heat. Fold through the basil leaves.