CRISPY CHILLI TOFU NOODLES MÌ XÀO VỚI ĐẬU HỦ CAY GIÒN

Ingredienser

150 g (5 oz) flat rice noodles, 5 mm (¼ in) diameter

½ tablespoon ghee or vegetable oil

2 round Asian shallots, roughly sliced

2 garlic cloves, sliced

50 g (1¾ oz) mangetout (snow peas), de-strung

150 g (5 oz) silken tofu

1 tablespoon Laoganma crispy chilli oil, plus extra for garnish

2 tablespoons soy sauce

1 teaspoon sesame oil (optional)

20 g (¾ oz) coriander (cilantro) leaves and/or Thai basil, coarsely chopped zest and juice of ½2 lime (optional)

Vejledning

Rehydrate the noodles by placing them in a bom or container with a lid and pouring just-boiled water from the kettle over them. Cover for at least. 4 minutes. Check if they are cooked and continue to cover if not. Every brand of rice noodles will vary in cooking time. When done, drain the noodles in a colander and rinse with hot tap water until the water runs clear of starch. Then place a lid on the colander to dry out and fluff up the noodles.

In a large frying pan (skillet) over a high heat, add the ghee and fry the shallot until golden, then add the garlic. Fry for a further minute then throw in the mangetout and toss for a couple of

minutes until charred. Add the tofu and mash

it with a wooden spoon or chopsticks. Add the

crispy chilli oil, soy sauce and sesame oil, if

using. Add the noodles, combine and stir-fry

together for a couple of minutes, then add the

coriander and/or Thai basil. Serve immediately,

with lime juice squeezed over, scattered with

the zest, if using, and more crispy chilli oil to

your liking.

Notater

NOTES

Use any green, crunchy vegetables, bean sprouts or leafy greens you have going. This recipe lends itself well to rice noodles but if you have other noodles, feel free to use them. If you don't have silken tofu, it's fine to use a firmer variety or even a beaten egg. If you're making more than two servings, make it in batches instead of filling your frying pan (skillet) with double the ingredients, as it will be hard to stir-fry.