This is a deceptively simple and quick dish, happy to take alterations. Green, hydrating vegetables, protein and some type of noodle (or courgette noodles if you’re afraid of carbs) are the basics. The recipe is large because I typically do all the veg prep and then section into individual tubs to allow me to eat it a few days in a row. I also mix the ‘dressing’ and leave it jarred in the fridge. Just shake before using. With prep done, the dish takes about 6 minutes to make and requires only a wok. The process is quite precise to achieve the desired effect.
Vaguely based on an Ottolenghi recipe, I think.
- Serves 3 or 4 people -
1 tbs rapeseed oil
1 medium onion, in small dice
200g green beans, trimmed and cut in half on the diagonal
200g firm tofu, in 1cm cubes
1 small courgette, cut into four lengths, seeds removed and then sliced finely
300g straight-to-wok flat rice noodles
3 or 4 big handfuls of iceberg lettuce.
[Mix in advance]
2 tsp cumin
2 tsp ground coriander
2 tsp sweet soy sauce / tamari
2 tsp dark soy sauce
4 tsp water
1 tsp sugar
2 tsp chilli paste (pref. one with ginger, garlic and shallot)
Heat a wok on high. When smoking hot, add the oil and onion. Allow to soften for a minute. Keep the wok moving
Next add the tofu, green beans and courgette. Try to give the tofu as much contact as possible to brown it. Cook for 3 minutes, mixing gently to prevent the tofu from breaking up.
Carefully separate and add the noodles, again aiming to give them lots of direct wok contact. This should take about two minutes.
Add the beansprouts and dressing. Heat through and mix for a minute.
Top with the lettuce and garnish with lemon juice and lots of siracha (duh).
Mama Yoc’s Kitchen.