Ingredients:
- 400g (14oz) rice noodles
- 1 block of tofu
- 2 tbsp canola oil
- 3 cloves of garlic
- small piece of ginger
- 750g (26oz) orient mix (carrots, red bell peppers, asian mushrooms, bean sprouts)
- 1/2 broccoli
- 6 tbsp soy sauce
- 2 tbsp peanut butter
- 2 tsp turmeric
- 2 tsp sweet paprika
- 1/2 tsp hot paprika
- 1/4 tsp cinnamon
- 1/3 tsp salt
- 1/4 tsp black pepper
- roasted peanuts, for garnish
- fresh cilantro, for garnish
Method:
- Start by cooking your noodles according to the package instructions. Then drain and rinse.
- Heat some oil in your wok, add the cubed tofu, and fry until golden brown and crispy. Then transfer to a paper towel to get rid of any excess oil.
- Chop the garlic and ginger finely and sauté until fragrant. Add broccoli florets and orient mix and stir. Season with salt, pepper, turmeric, sweet and hot paprika, and cinnamon.
- Add the tofu and noodles to the wok.
- In a cup, mix the peanut butter with soy sauce and pour it over the noodles. Mix everything until well coated.
- Serve, garnished with some roasted peanuts and cilantro.
This recipe makes 4 big portions.
Made in the kitchen 