Serves: 6
INGREDIENTS
500g Hokkien noodles or other noodle of choice
1 block firm tofu, sliced through horizontally, then into triangles
5 tablespoons sesame oil
1 red capsicum, sliced into strips
1 yellow capsicum, sliced into strips
250g button mushrooms, halved
250g mung bean sprouts
2 tablespoons Kikkoman soy sauce
2 tablespoons oyster sauce
3 bunches bok choy roots chopped off, washed, and each leaf sliced in half
freshly ground black pepper
4 spring onions, sliced on the diagonal
Garnish
handful coriander leaves
1⁄2 long red chilli
juice of 1 lemon
freshly ground black pepper
Dressing
Makes 1 1⁄4 cups
knob of ginger (about 4cm), chopped roughly
3 garlic cloves, chopped roughly
1⁄2 cup sweet chilli sauce
1/3 cup mirin (sweet Japanese rice wine)
1/3 cup Kikkoman soy sauce
METHOD
For the dressing, process the ginger and garlic to a paste in a food processor. Add the sweet chilli sauce, mirin and soy sauce. Set aside.
Coat the tofu with 1⁄4 of the dressing and leave to marinate for 1 hour.
Heat a tablespoon of the sesame oil in a wok. Cook the tofu over a medium heat for 3 minutes each side, adding the dressing it was marinating in. Set aside.
Add 2 tablespoons of sesame oil to the wok, add the capsicum and mushrooms, and cook over a high heat until just tender. Add the mung bean sprouts, bok choy, soy, and oyster sauce.
Season with black pepper.
Boil 3 litres of water, adding salt and a dash of oil. Add the noodles to the water and bring back to the boil. Drain immediately and rinse with cold water.
Mix the remaining dressing through the noodles and then lightly toss through the cooked vegetables, spring onions, and tofu.
Place the noodles on a platter and garnish with the coriander leaves, chopped red chilli, juice of the lemon, and a grind of black pepper. Serves 6
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