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.
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)
3 tbsp soy sauce
3 tbsp shaoxing wine
2 large red chillies (sliced)
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)
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.
Meanwhile create vegetable noodles by using a peeler or a mandolin (2mm thickness) and then boil with the rice noodles.
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.
At the same time quickly stir fry the onion and mushrooms with 1 tbsp sesame oil (add additional garlic and soy sauce if desired).
To the wok add the drained noodles and vegetables and mix through with the oil blend.
Serve with the baked tofu and toppings of spring onions, sesame seeds and beansprouts.