Ong Choy, Five-Spice Tofu and Noodle Stir-Fry

• portionen: 4 Servings

Zutaten

9 ounces (250 g) dried wheat noodles or rice noodles

neutral oil

2 garlic cloves, finely sliced

1 bird's eye or Thai red chile, finely chopped (remove the seeds if you prefer less heat)

1 pound (450 g) ong choy, cut into 3-inch (7.5 cm) pieces

2½ tablespoons soy sauce or tamari

2½ tablespoons toasted sesame oil

sea salt

4 ounces (115 g) five-spice, marinated or extra-firm tofu, cut into thin 2-inch (5 cm) strips

1 heaping tablespoon fermented bean curd or white (shiro) miso

1 tablespoon toasted white sesame seeds

Anweisungen

Bring a large saucepan of salted water to a boil. Add the noodles and cook according to the package directions until just tender. Drain.

Meanwhile, heat a drizzle of oil in a wok or large skillet over medium-high heat. When the oil is hot, add the garlic and chile and cook for 10 seconds.

Add the ong choy, soy sauce or tamari, 4 teaspoons of the sesame oil, 1-2 tablespoons of water and a big pinch of sea salt.

Stir-fry for 2-3 minutes, until the greens are wilted. Add the tofu and toss well.

Reduce the heat to medium-low and stir in the fermented bean curd or miso until it is melted through the greens.

Add the noodles and toss gently until combined.

Allow to cook for 30-60 seconds, until everything is heated through.

Immediately transfer to a serving plate or individual bowls and top with the remaining sesame oil and the sesame seeds.

Notizen

From: ‘Tenderheart’ by Hetty Lui McKinnon

Substitute • fermented bean curd or miso: salted black beans, doenjang, black bean sauce, doubanjiang

Vegetable swap • ong choy: other Asian greens, amaranth leaves, sweet potato leaves, iceberg lettuce