INGREDIENTS
- ½ oz rice noodles
- 2 oz tofu, fried
- ½ leek, chopped
- 1 grated garlic clove
- ½ finely sliced red onion
- Grated ginger
- A handful of beansprouts
- Amai sauce
- 1 egg
- Vegetable oil
- Ingredients for Garnish
- 1 tablespoon of crushed peanuts
- 1 fresh red chili or dried chili flakes (or both)
- Sprig of mint
- ¼ lime
- Sprig of cilantro
DIRECTIONS
- First, prepare your noodles by following the instructions on the package carefully. You should either boil them or soak them in water for a specific time, usually 5 to 10 minutes. To prevent them from overcooking, cook them one minute less than the recommended time. In this way, they will be al-dente and capable of absorbing enough sauce. Drain them and set them aside.
- Fry your tofu chunks until they are crispy and brown on the outside and soft on the inside.
- Heat some vegetable oil and cook all raw ingredients.
- Whisk the egg and add it to the frying pan together with the drained rice noodles. Toss the ingredients quickly.
- It’s time for the main ingredient – the Amai sauce. Add as much as you like and season to taste.
- Finally, garnish with thinly sliced fresh mint, a sprig of cilantro, crushed peanuts, lime, and chili and serve.
EAT N SPEAK 