Ingredients
sauce
- 1 small red onion or shallot, minced
- 2Tbsp tamarind puree
- 1\4 cup fish sauce, vegan
- 1\2tsp chilli powder
- 2Tbsp garlic chives, or 1Tbsp minced garlic
- 2Tbsp palm sugar (sub light brown or coconut)
- 1tsp white sugar
- 4Tbsp vegetable oil, peanut
- 1tsp white vinegar
Fillings
- 500g fresh rice noodles
- 200-250g firm tofu
- 1 carrot, julienned
- 1\2 can baby corn spears
- 2 green onions, inch chunks
- 1\2 head of broccoli, florets
- 4-5 brussel sprouts, shredded (sub cabbage)
- 1-2cups Mungbean sprouts (optional)
Garnish
- Diced peanuts
- Lemon or lime (juice or wedges)
- Ketchup (optional)
Instructions
preparation
- Prepare all diced veg.
- Cut and or seperate noodles (pre soak if using dried)
- Add sauce ingredients to a blender cup and pulse to combine.
Cooking
- Heat an oiled wok, fry tofu, carrot, broccoli, baby corn to soften slightly.
- Reduce heat, add Brussels/ cabbage, green onion, stir to combine.
- Add noodles over the vegetables, add sauce over the noodles.
- Gently stir/ toss wok contents together to coat.
- Heat through 3-5 minutes.
Serve
- Dispense wok contents between 2 bowls, garnish with diced peanuts (unless allergic, be sensible)...
- Serve citrus wedges or juice and optional ketchup on the side as each guest may want more less, or to abstain.
Notes
- When I say serves '2', I mean generously...
- Consider fresh coriander if you have it.
- Ketchup seems odd, sure, but I guarantee some restaurants are adding it, not heaps, but some. If you have heat tolerance and like things spicy, contemplate a pepper paste like gochujang.