• 1 packet of soft tofu
• 1 tsp tamarind paste
• 1 tsp palm sugar
• 2 tbsp soy sauce
• Cabbage, Spring onions, Zucchini, Bean Sprouts, Garlic, Chilli
• 1 egg
• Rice Noodles
• Lime juice, Peanuts, Mint

Cut the tofu into cubes and marinade in a little soy sauce. Combine the rest of the soy, tamarind paste and palm sugar to make a sauce and set aside.

Fry the shredded cabbage and spring onions in a wok with a little oil and the chilli and garlic. Add the beaten egg and cook for 1 minuute. Add the cooked rice noodes, bean sprouts and zucchini.

Add a squeeze of lime juice to finish and garnish with fresh mint, coriander and chopped peanuts.

• 750 g beef schnitzels
• 1 T plain flour
• 30 g butter
• 1 onion finely chopped
• 1 clove garlic
• ½ t salt
• Freshly ground black pepper
• 1 t paprika
• 1 T tomato paste
• ¼ c red wine
• 150 g cream
• 500 g noodles

Cut the schnitzels into thin strips and toss in the flour. Heat the butter in a frying pan and cook the beef very quickly, when it starts to turn colour add in the onion and garlic. Season with salt, pepper and paprika.

Pour in the wine and the tomato paste. Reduce the heat and stir in the cream. Cover and simmer for a further 25 mins. Serve with cooked noodles of your choice.