Ingredients
- 190 grams dried rice boodles ( stick noodles, dried medium, 1/2 a 375 gram packet specified)
- 1/4 cup lime juice
- 2 tablespoons oyster sauce (vegetarian)
- 2 teaspoons soy sauce
- 2 tablespoons palm sugar (grated)
- 1 large carrot
- 1 1/2 tablespoons oil (peanut oil)
- 600 grams tofu, firm (cut into 2cm cubes)
- 1 egg, lightly beaten
- 1 brown onion, halved and cut into thin wedges
- 2 garlic cloves, minced
- 200 grams green beans, trimmed and cut into 4cm lengths
- 200 grams broccolini (trimmed and halved crossways and lengthways, 1 bunch)
- 25 grams bean sprouts, trimmed (1/2 cup specified weight guessed)
- 2 teaspoons sesame seeds, toasted
- 1 red chilli, long and sliced
- Lime wedges, to serve
How to Make
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Step 1: Place noodles in a large heatproof bowl and cover with boiling water and then let stand for 8 to 10 minutes or until just tender. Using a fork, separate noodles and then drain.
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Step 2: Place lime juice, oyster sauce, soy sauce and sugar in a bowl and stir until sugar dissolves.
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Step 3: Using a vegetable peeler, peel long thin strips from carrot.
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Step 4: Heat a wok over medium-high heat and add 2 teaspoons oil and swirl to coat.
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Step 5: Stir-fry tofu, in 2 batches, for 2 to 3 minutes or until golden and then transfer to paper towel to drain.
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Step 6: Add 2 teaspoons oil to wok and add egg and swirl to cover base of wok and cook for 1 minute or until just set and transfer to a board and then thickly slice.
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Step 7: Add remaining oil to wok and add onion and stir-fry for 2 minutes or until onion softens and then add garlic and stir-fry for 30 seconds or until fragrant and next add beans and broccolini and stir-fry for 2 minutes, next add carrot, noodles, tofu, egg and sauce mixture and stir-fry for 2 minutes or until heated through and then add bean sprouts and toss to combine, sprinkle with sesame seeds and chilli and serve with lime wedges.
We hope you enjoy this recipe!
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