Rice Noodle Bowl with Tofu
ready in 35 min.
- 9 ozs cellophane noodle
- ½ cup dried Wood Ear Mushrooms
- 2 Tbsps Nut oil
- 2 cloves garlic cloves (finely chopped)
- 2 Tbsps Sesame seeds
- 3 Bell pepper (green, yellow and red, sliced into strips)
- 4 scallions (cut into 4-5 cm lengths)
- 1 cup Tofu (diced)
- ⅜ cup vegetable stock
- 2 Tbsps soy sauce
- Chili powder
How healthy are the main ingredients?TofuSesame seedssoy saucegarlic clove
Place the noodles in a bowl and pour over boiling water. Leave to soak for 10 minutes until soft. Drain through a sieve, quench in cold water and drain well.
Soak the mushrooms according to the instructions on the packet, drain, rinse, drain well and cut into strips.
Heat the oil in a wok and briefly stir fry the garlic with the sesame seeds. Add the peppers and stir fry for 1-2 minutes. Add the spring onions and tofu and stir fry for a further 1-2 minutes.
Add the mushrooms and noodles, fry together briefly, deglaze with a little stock then season to taste with soy sauce and chilli powder. Stir fry until cooked through, then divide between bowls and serve.