34
Fusion Noodles
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Serves:
4 Servings
About the Recipe
This dish blends two fabulous East-Asian dishes: Dan Dan noodles and drunken noodles to give you a gut healthy and flavour filled dish that is quick to make and a good way to extra veggies to a meal.
- Sunni Patel, PhD
Tofu provides a source of all 9 essential amino acids as well as calcium and protein.
That combines with the vegetables and noodles give some added fibre and Vitamins C and D.
Ingredients
1 block extra firm tofu
2 tbsp cornflour
1 tsp chinese 5 spice
450g dried rice noodles (wide and flat) or sweet potato noodles
1 large aubergine (sliced)
1 large courgette (sliced)
1 large carrot (sliced)
Sesame oil
3 tbsp soy sauce
3 tbsp shaoxing wine
2 large red chillies (sliced)
Minced garlic
½ tsp crushed red pepper flakes/ crushed sichuan peppercorns (optional)
1 star anise
1 large white onion (sliced)
250g Shiitake mushrooms (sliced)
2 spring onions (sliced)
120g beansprouts
Preparation
Step 1
Drain some of the excess liquid from the tofu by wrapping the block with paper and then cut into 1 cm slices before coating in cornflour and Chinese five spice. Bake in the oven at 200°C for 10-15 minutes.
Step 2
Meanwhile create vegetable noodles by using a peeler or a mandolin (2mm thickness) and then boil with the rice noodles.
Step 3
In a heavy bottomed pan heat 6 tbsp sesame oil, the soy sauce, Shaoxing wine, 1 tsp minced garlic, pepper flakes/Sichuan peppercorns and star anise until it is very hot.
Step 4
At the same time quickly stir fry the onion and mushrooms with 1 tbsp sesame oil (add additional garlic and soy sauce if desired).
Step 5
To the wok add the drained noodles and vegetables and mix through with the oil blend.
Step 6
Serve with the baked tofu and toppings of spring onions, sesame seeds and beansprouts.