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300g buckwheat noodles
350g broccoli florets, halved
160g marinated tofu, crumbled
200g baby leaf spinach
2 ripe avocados, sliced
1 spray - Mr Hugh’s light spray
For the dressing-
1 garlic clove, crushed
10g fresh ginger, finely grated
4 tbsp Mr Hugh’s Hazelnut infused rapeseed oil
Chopped fresh coriander (optional)
Bring a large pan of water to the boil and cook the noodles according to the packet instructions (about 5 minutes). Add the broccoli to the pan for the last 3 minutes. Drain and run under cold water for 5-6 minutes to rinse off any starch and to cool everything down.
Heat a non-stick frying pan over a medium heat, spray once with Mr Hugh’s light spray and add the tofu, fry for 4-5 minutes, stirring occasionally, then set aside.
Combine the cooked ingredients with the spinach, avocados and dressing in a large bowl, top with the Mr Hugh’s Hazelnut infused rapeseed oil and toss through, ensuring all elements are covered. Serve straightaway, sprinkled with chopped coriander, if you like.
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