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Rice noodle bowl with tofu
(0 votes)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 35 mins
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Ingredients
for
4
- Ingredients
- 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
Preparation steps
1.
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.
2.
Soak the mushrooms according to the instructions on the packet, drain, rinse, drain well and cut into strips.
3.
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.
4.
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.
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