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Drunken Noodles
This super tasty Thai stir fry dish hits all the right notes with its salty and spicy bursts of flavour.
Ingredients
Ingredients
- tofu, patted dry
- vegetable oil
- dark soy sauce, tamari for gluten-free
- soft brown sugar
- rice wine vinegar
- flat wide rice noodles
- banana shallots, peeled + finely sliced lengthways
- red chilli, finely sliced into matchsticks
- garlic cloves, peeled + finely minced
- fresh ginger, peeled + finely minced
- pack of babycorn + mangetout, corn halved lengthways
- Thai basil or basil, leaved picked
Method
- 1
Preheat the oven to 200°C fan / 428°F.
- 2
Crumble the tofu into small pieces in a mixing bowl. Add 1 tablespoon vegetable oil, 1 tablespoon of dark soy sauce, ½ tablespoon of sugar and ½ tablespoon of rice wine vinegar, and stir to completely coat the tofu.
- 3
Transfer the tofu onto a baking tray, spread it into a single layer and bake for 15 - 20 minutes, stirring halfway until charred.
- 4
Meanwhile, soften the rice noodles according to the packet instructions.
- 5
Then in a small bowl mix the remaining 3 tablespoon of soy sauce, 1 ½ tablespoons of sugar, 1 ½ tablespoons of rice wine vinegar and 3 tablespoons of water together in a small bowl until the sugar dissolves. Set the sauce aside.
- 6
Heat 1 tablespoon of vegetable oil in the same pan over a high heat. Add the shallot and red chilli then stir and fry for 2 minutes until the shallot is soft and lightly golden.
- 7
Next add the garlic, ginger, baby corn and mangetout and fry for 1 minute.
- 8
Tip the tofu ‘mince’ into the pan and give everything a good stir to combine.
- 9
Add the drained rice noodles, sauce and Thai basil leaves. Toss everything together and cook for 2-3 minutes more until everything is coated in the sauce.
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