About the Recipe
Our resident expert in all things Asian cuisine, Tom has brought us a delicious feast in this one! We know you're going to love it. Even if you're not vegetarian, we'd recommend you try this one with Tofu or Seitan to mix it up a little.
Ingredients
200g Rice Noodles
2 tbsp Chilli Sauce, Sriracha is preferred
1 Lime, juiced and zested
1 Shallot, sliced into rings
2 tbsp Cornstarch
½ tsp Salt
½ tsp Black Pepper
300-500g Extra Firm Tofu, cut into ½ cm slices
1 Carrot, sliced into thin strips
½ Cucumber, sliced into thin strips
Handful Mint Leaves
Handful Toasted Peanuts
1 tbsp Vegetable Oil
Preparation
Step One
Cook the noodles for 2 minutes in boiling water. Drain and run under cool water to stop them from cooking further. Mix the noodles with the chilli sauce, lime zest and lime juice.
Step Two
Mix the shallot and tofu with the cornstarch and fry on medium heat until crispy. The shallot will take 5 mins and the tofu should have 2 minutes each side.
Step Three
To serve, combine the noodles with the fried shallot, tofu, carrots, cucumber, mint leaves and peanuts.