Slice the carrot into thin strips. Cut the tofu into cubes. Peel the skin from the onion and garlic and roughly chop.

Add the rice noodles to a bowl of boiling water and cover. Remove once cooked.

In a food processor or blender, blend together the almond butter, lime juice, soy sauce, maple syrup, onion and garlic clove.

Add the carrot, green beans and tofu to a pan and fry until the vegetables start to soften and the tofu starts to crisp up. Remove from the pan.

To the pan, add the sauce and simmer for 2 minutes. Add the noodles and stir until well combined and heated through.

Add in the vegetables and tofu, and stir until heated through. Serve with mung beans over top.