Maintain issues mild and easy this lunchtime with a aromatic Thai-inspired noodle salad, topped with fried tofu and crunchy peanuts for added chunk.
Elements
- 350g flat rice noodles
- 4 tbs sunflower oil
- 400g tofu block, minimize into 1cm-thick slices
- 2 pink chillies, deseeded, finely chopped
- 2 spring onions, sliced diagonally
- 2 carrots, peeled, minimize into skinny batons
- 1 celery stalk, finely sliced diagonally
- 2 tbs soy sauce
- 2 tbs fish sauce
- 1 lime, juiced
- 1 tsp brown sugar
- 1 giant handful beansprouts
- 3 tbs peanuts, chopped
- 1 handful Thai basil leaves (optionally available)
Methodology
Step 1.
Soak the noodles in a bowl of scorching water for about 10 minutes or till tender.
Step 2.
In the meantime, warmth 2 tbs sunflower oil in a big wok set over a average warmth till scorching. Season the tofu slices with salt and pepper earlier than frying within the scorching oil till golden, turning continuously. Take away from the wok to a plate when prepared and canopy with foil to maintain heat.
Step 3.
Warmth the remaining oil within the wok till scorching earlier than including the chillies, spring onions, carrots, celery and a pinch of salt, stir-frying for 2-3 minutes.
Step 4.
Drain the noodles and add them to the wok, persevering with to stir-fry for 2-3 minutes till warmed by means of and dried out.
Step 5.
In the meantime, whisk collectively the soy sauce, fish sauce, lime juice and sugar in a small bowl till the sugar has dissolved.
Step 6.
Add the sauce to the wok together with the beansprouts and the seared tofu, tossing to mix. Prepare dinner for an extra 1-2 minutes till the sauce has lowered barely.
Divide between plates and garnish with peanuts and Thai basil leaves (if utilizing) earlier than serving.
Serves 4
