INGREDIENTS:
- 100g dried flat rice noodles
- 1 tbsp soy sauce
- 1 tbsp tamarind paste
- 1 tbsp light muscovado sugar
- 1 tbsp vegetable oil
- 1 garlic clove, finely chopped
- 2.5cm piece of fresh root ginger, peeled and cut into thin strips
- ½ red onion, thinly sliced
- ¼ tsp ground turmeric
- 100g firm tofu, crumbled
- 120g prepared stir-fry vegetable mix (such as carrots, beansprouts, Asian greens, etc.)
- 1 tbsp chopped peanuts and chopped coriander leaves, to garnish
- 2 lime wedges, to serve
METHOD:
- Soak the noodles in cold water for 10 minutes or until soft.
- Put the soy sauce, tamarind and sugar in a bowl and mix together, then leave to one side. Put a non-stick wok over a high heat. When hot, add the oil, garlic and ginger, and cook for 30 seconds.
- Add the onion, turmeric and tofu, and stir-fry for 4–5 minutes or until the tofu becomes crispy.
- Add the vegetable mix and stir-fry for 2 minutes.
- Lift the noodles out of the water and put directly into the wok. Stir-fry for 2 minutes, then add the tamarind sauce mix and 2 tbsp water.
- Stir-fry for another 2–3 minutes or until the noodles are soft and coated in the thickened liquid, then garnish with peanuts and coriander.
- Serve with lime wedges.
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