One of the best – noodles with season vegetables and tofu

15 Oct

4 servings

0,5 lb rice noodles (flat)

1 tablespoons sesame seeds

1,5   teaspoons chili flakes

0,5 tablespoon sesame oil for frying + o,5 for serving

1 teaspoon ground cumin

1/2 red apple, cut into pieces

juice of 1 lime

1/3 squash

1 tomato

1,5 medium size carrots

1/2 bok choi heads

a handful sugar snaps

1 tablespoon soy sauce

1 tablespoon oyster sauce

1/3 cup of water

3 tablespoons fish sauce

4 garlic cloves, roughly chopped

0,5 lb firm tofu

oliveoil for frying of the tofu

3 tablespoons of freshly chopped cilantro

1,5 teaspoon of ground cumin

1. Cut the tofu into cubes, cut the carrots into rods, slice the squash and the apples, cut the tomato into squares, cut the bok choi, press the lime juice.

2. Boil the noodles. Just before they are done according to the package, remove them. They are going to be cooked again for a short while.

3. Heat up olive oil in a pan. High heat.Fry the firm tofu cubes. This is in order to make the tofu get a certain texture and surface in order for it to not break. The tofu is done when it has gotten brownish.

4. Remove the tofu and put it on a  kitchen towel in order for the oil to disperse

5. In the same pan as you fried the tofu, add sesame oil, cumin, chiliflakes and sesame seeds.

6. See to it that the temperature is high. Roast the spices and the sesameseeds for 30 seconds, then add the carrots

7. Fry for three minutes. Then add the apple.

8. After one minute, add squash and bok choi. Add some fish sauce and the soy sauce in the pan ( so it gets a roasted flavour)

9. Add the sugar snaps… And after 1,5 minutes the tomatoes

10. Now there will be more sauce in the pan. Add all the sauces and the tofu

11. Let this cook for about three minutes on high heat.

12. Add the lime and the noodles

13. Mix properly and let stand for 1,5 minute

14. Right before serving, add the cilantro

15. Serve… This is delicious!!


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