Recipe

Rice noodles with tofu and sweet chilli dressing

Sep 30, 2011 2:00pm
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Sweet chilli dressing
  • 1/4 cup (60ml) lime juice
  • 1/4 cup (60ml) fish or light soy sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon sweet chilli sauce
Rice noodles with tofu and sweet chilli dressing
  • 2 tablespoon rice bran or peanut oil
  • 2 eggs, lightly beaten
  • 300 gram dried rice stick noodles, softened
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 300 gram firm tofu, cut into 2cm cubes
  • 1 birdseye chilli, deseeded, chopped
  • 1 bunch asparagus, blanched, cut into 4cm pieces
  • 1/4 cup (35g) chopped roasted unsalted peanuts
  • bunch of coriander, leaves roughly chopped, plus extra leaves to serve
  • 1 cup (80g) beansprouts, trimmed
  • lime cheeks or wedges, to garnish

Method

Rice noodles with tofu and sweet chilli dressing
  • 1
    做酱,酱的成分结合所有in a small bowl and set aside.
  • 2
    Heat half the oil in a frying pan on high. Add egg, tilting pan so egg thinly covers base. Cook for 1 minute, until set. Turn out omelette, set aside to cool, then cut into 5mm strips.
  • 3
    Heat a wok on high. Stir-fry noodles, in batches, for 2 minutes, until golden. Set aside.
  • 4
    Heat remaining oil in same wok on high. Stir-fry onion and garlic for 30 seconds. Add tofu, chilli and asparagus, and stir-fry for 1 minute.
  • 5
    Add rice noodles, half of peanuts, chopped coriander, beansprouts and dressing; toss and remove from heat.
  • 6
    Slide onto a serving platter and top with egg strips, remaining peanuts and extra coriander. Serve with lime cheeks.

Notes

If you find a lovely bunch of garlic chives at an Asian grocer, cut them into 1cm lengths and add with the beansprouts.

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