Festival Recipe
Mushroom & Smoked Tofu Thai Lao Noodles
Recipe by Jeeny Maltese
- Serves2
Ingredients
Ingredients: (2-4 servings).
- 1 lb mushrooms (oyster, shiitake, etc.), finely chopped
- 400 g tofu smoked, finely grated
- 1-2 cups kale, finely chopped
- 1 tbsp sesame oil
- 2 tbsp tamari sauce
- white pepper
- 300 g egg or glass noodles, cooked
Sauce
- 1 garlic clove grated
- 1 lime freshly squeezed juice
- 2 tbsp fish sauce or tamari to taste
- 1 tbsp oil sesame
- ½ cup coriander finely Chopped
- ½ cup scallions finely Chopped
- ½ cup mint leaves torn
Garnish
- 1 tsp Korean pepper flakes (optional)
- 1 tbsp sriracha sauce (optional)
- 1 tbsp sesame seeds toasted
- Lettuce or Chinese cabbage leaves, chopped finely
- beans sprouts, blanched
- fresh coriander & mint
Method
Method:
- Heat a wok or frying pan to medium-high heat and drizzle sesame oil.
- Add mushrooms and cook for about 8-10 minutes, or until most of the moisture has evaporated.
- Stir in the finely grated tofu and cook for about 5 minutes.
- Season with tamari and white pepper. Set aside.
- Combine all the ingredients to make the sauce, adjust seasoning and add chilli at this stage if desired.
- Mix gently, smoked tofu, mushrooms, cooked noodles, lettuce, beansprouts and add the sauce, combine well.
- Serve with the garnish ingredients and devour! This is a delicious dish served hot or cold, perfect to pack and go!
