100g dried flat rice noodles
1 tbsp soy sauce
1 tbsp tamarind paste
1 tbsp light muscovado sugar
1 tbsp vegetable oil
1 garlic clove, finely chopped
2.5cm piece of fresh root ginger, peeled and cut into thin strips
½ red onion, thinly sliced
¼ tsp ground turmeric
100g gm tofu, crumbled
120 g prepared stir-fry vegetable mis (such as carrots, bean sprouts,
Asian greens etc.)
1 tbsp chopped peanuts and chopped coriander leaves to garnish
2 lime wedges to serve
Soak the noodles in cold water for 10 minutes or until soft. Put the soy sauce, tamarind and sugar in a bowl and mix together, then leave to one side.
Put a non-stick wok over a high heat. When hot, add the oil, garlic and ginger, and cook for 30 seconds. Add the onion, turmeric and tofu, and stir-fry for 4–5 minutes or until the tofu becomes crispy.
Add the vegetable mix and stir-fry for 2 minutes. Lift the noodles out of the water and put directly into the wok. Stir-fry for 2 minutes, then add the tamarind sauce mix and 2 tbsp water. Stir-fry for another 2–3 minutes or until the noodles are soft and coated in the thickened liquid, then garnish with peanuts and coriander. Serve with lime wedges.