South-east Asian Noodle Bowl
ready in 35 min.
- 11 ounces flat Rice noodles
- 2 tablespoons light soy sauce (more if needed)
- 3 tablespoons Tamarind paste
- 2 tablespoons light brown sugar (more if needed)
- 4 tablespoons vegetable oil
- 2 ⅔ cups firm Tofu (sliced)
- 4 cloves garlic (finely chopped)
- 3 shallots (finely sliced)
- 2 teaspoons mild, red Chili powder
- 3 eggs (lightly beaten)
- 3 cups Bean sprout
- ¾ cup unsalted, roasted Peanuts (chopped)
- cilantro (chopped)
- 2 scallions (finely sliced)
- To garnish
- 1 Lime (cut into wedges)
Pour boiling water over the noodles to just cover and set aside for 10 minutes.
Mix together the soy sauce, tamarind paste and sugar in a small bowl and set aside.
Heat a large wok or frying pan until smoking hot. Add three tablespoons of oil. Tip in the tofu and cook for 3 minutes, stirring until golden. Add the garlic and stir fry for a few seconds. Add the shallots and chilli powder. Stir and heat through for a few seconds.
Drain the noodles and toss well with the ingredients in the wok. Stir fry for 1-2 minutes until the noodles start to soften and change texture.
Push everything over to one side of the wok. Add the remaining oil to the clear area and crack the eggs on to it to form an omelette. When the eggs have set, cut into small pieces with a spoon or spatula and stir in with the noodles.
Add the tamarind and sugar mixture to the wok, stirring to coat everything evenly. Add 2/3 of the bean sprouts and sprinkle with half the peanuts. Taste and add a little more soy sauce or sugar, if needed.
Stir until the vegetables start to wilt. Put into a serving dish and sprinkle with the remaining peanuts, coriander and spring onions. Serve with lime wedges.