This is a very quick and easy one-dish meal that is easy to customise. I like to make it spicy and to use lots of asian leafy green vegetables. You can tone it down by replacing the hot chilli with just tomato paste if you want zero heat, or a combination of the two. You can also add in pretty much any vegetables you have in the fridge or garden, so it’s a good way to use up stuff and minimise waste. I like to use smoked tofu, but if you can’t find any you can use a plain firm tofu instead (but is won’t be as good).
3 tablespoons rice bran oil
250g smoked tofu, quartered lengthwise and then sliced 5mm thick
1 medium onion, chopped
100g green beans, trimmed and cut in half
200g bok choy or choi sum, cut into large chunks
200g rice noodles – I use pad thai or ribbon style noodles
2 teaspoons ground coriander
1.5 teaspoons ground cumin
2 teaspoons hot chilli paste or sauce
1 tablespoon ketjap manis (sweet soy sauce)
1 tablespoon light soy sauce
1 cup shredded crisp lettuce
2 tablespoons fried shallots
lemon wedges & quartered fresh tomato to serve (optional)
Make sure you prepare all the ingredients before you start, because it all comes together very quickly.
Firstly prepare the rice noodles – follow the instructions on the packet. Once cooked, rinse under cold water and leave to drain.
Next, fry the smoked tofu slices until crisp in a wok over a high heat, using about 2 tablespoons of the oil. Remove smoked tofu from wok and set aside.
Add the remaining tablespoon of oil to the wok. Add the chopped onions and fry until starting to brown. Add the green beans, and the fried smoked tofu, and fry together for a few minutes until the beans are half-cooked. Add the bok choy/choi sum, and fry for another couple of minutes.
Add the rice noodles, and mix gently – this is quite difficult at first because the noodles want to hang together, but be persistent and keep the heat high. Add the spices, sauces and beansprouts and cook for another minute or two until everything is hot and cooked through.
Remove from heat, and sprinkle with the chopped lettuce and fried shallots. Serve immediately, with lemon and tomato on the side.
Serves 2-4 depending on how hungry you are