|
|
Preparation time
10 minutes
Total time:
50 minutes
|
Ingredients
-
227 g wide rice noodles
-
45-60 mL (3-4 tbsp.) oil, divided
-
1 package (350 g) extra-firm tofu, cut into thick slices
-
½ green onion, green part only, sliced
-
10 mL (2 tsp.) minced garlic
-
125 mL (½ cup) grated or julienned carrots
-
3 eggs, beaten (optional)
-
500 mL (2 cups) bean sprouts
-
125 mL (½ cup) chopped fresh cilantro
-
60 mL (¼ cup) chopped roasted peanuts as garnish
Sauce:
-
125 mL (½ cup) water or vegetable broth
-
Add 80 mL (⅓ cup) ketchup
-
135 mL (3 tbsp.) soy sauce
-
15 mL (1 tbsp.) Sriracha sauce (optional)
-
1 mL (¼ tsp.) pepper
|
Directions
-
In a bowl, combine all the sauce ingredients and mix well. Set aside.
-
Soak noodles in a container of lukewarm water for 25 or 30 minutes, or until slightly softened, but not soft enough to eat.
-
Drain and then rinse noodles with cold water. Transfer to a bowl and cover with a damp cloth so they don't dry out. Set aside.
-
In a wok or large skillet, heat 15 mL (1 tbsp.) oil over medium-high heat. Add the tofu and cook 2 or 3 minutes per side. Cut tofu into cubes and set aside.
-
In the same wok or skillet, heat 15-30 mL (1-2 tbsp.) of oil over medium heat. Stir-fry the green onion and garlic until aromatic, about 1 minute. Be careful the garlic doesn’t burn.
-
Add reserved tofu, sauté for 2 minutes, and then add the carrots.
-
Push ingredients to the side of pan and add 30 mL (2 tbsp.) or more of oil to centre of wok. Add beaten eggs (if using) and mix everything together well. If the wok or skillet becomes too dry, add a little oil.
-
Add reserved noodles and ⅓ of sauce.
-
Stir gently and continue stir-frying for 1 or 2 minutes. Continue cooking for 3 to 6 minutes while adding sauce until well absorbed and until noodles are al dente.
-
Turn off the heat and add bean sprouts and cilantro. Transfer to a serving platter and garnish with peanuts.
|
|