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This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
- Serves two.
- 2 tbsp groundnut oil
- ½ onion, diced
- 220 g firm tofu, cut into 1cm strips
- 100 g french beans, trimmed and cut in half at an angle
- 100 g choi sum (or pak choi), cut into chunks (both leaves and stalks)
- 300 g fresh egg noodles
- 1½ tsp ground coriander
- 1 tsp ground cumin
- 2 tsp sambal oelek (or other savoury chilli paste), plus extra to serve
- 2 tsp thick soy sauce
- 2 tsp light soy sauce
- 1 tbsp water
- 50 g bean sprouts
- 1 handful shredded iceberg lettuce
- 1 tbsp crisp-fried shallots (from south-east Asian food shops; or use dried onion flakes)
- lemon wedges, to serve
- Set a wok or a large pan over a high heat.
- Once hot, add the oil and then the onion, and cook for about a minute, to soften a bit.
- Add the tofu and french beans, and cook for two to three minutes, so the tofu takes on a bit of colour.
- Stir gently as you cook, trying not to break up the tofu.
- Next, add the choi sum.
- When it wilts, add the noodles and carefully spread them in the wok using tongs or large chopsticks.
- You want the noodles to get a lot of heat, almost to fry.
- Mixing gently, cook the noodles for about two minutes.
- Now add the spices, sambal oelek, soy sauces, water and beansprouts, and toss carefully.
- Cook for about a minute, or until the noodles are semi-soft.
- When done, top with lettuce, transfer to two serving bowls and sprinkle with some crisp shallots.
- Serve at once, with lemon wedges and a small bowl of extra sambal oelek on the side.