Time: 40 min.
Complexity: easily
Servings: 4

The base of this amazing Asian dish is thin rice noodles, complemented by pieces of tofu, celery, bell pepper, and spices, which give the noodles their unique flavor. While the noodles are steaming, the remaining ingredients are stir-fried in a pan with Madras curry powder, then combined with the noodles and a little chicken broth to create a hearty and filling dish. Before serving, each serving of noodles with tofu and vegetables is sprinkled with mung bean sprouts, which imbue the dish with a wealth of beneficial micronutrients and vitamins.

Ingredients:

• 220 g of thin rice noodles
• 1/4 cup vegetable oil
• 400 g firm tofu, cut into 1 cm cubes.
• 4 green onions, cut into 5 cm pieces.
• 2 stalks celery, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tbsp Madras curry powder
• 3 tablespoons soy sauce
• 0.5 cups lightly salted chicken or vegetable broth
• Juice of half a lime + wedges for serving
• 1 cup mung bean sprouts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice noodles, tofu, sweet pepper, celery, green onions, soy sauce, lime juice, bean sprouts

We recommend

Preparation:

Step 1
• Place the noodles in a large bowl, cover with hot water, and soak for about 4 minutes, until soft. Drain and rinse under cold water.
Step 2
• Meanwhile, heat 2 tablespoons of vegetable oil in a large nonstick skillet over high heat. Add the tofu, spread it out in a single layer, and cook, undisturbed, until golden brown on the bottom, about 4 minutes. Gently stir with a spatula and cook, stirring occasionally, until golden brown, about 4 more minutes; season with salt.
Step 3
• Add another 1 tablespoon of vegetable oil, green onions, celery, and bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Add 1 tablespoon of curry powder and season with salt to taste. Stir to coat all the vegetables and cook for about 1 minute. Transfer the tofu and vegetables to a bowl.
Step 4
• Add the remaining 1 tablespoon vegetable oil and 1 tablespoon curry powder to the pan. Add the noodles (drained) and cook, stirring, until golden brown, 1-2 minutes. Add the tofu mixture, soy sauce, and chicken broth and cook, stirring, until most of the liquid has evaporated, 1-2 minutes. Add lime juice and salt to taste. Sprinkle each serving with mung bean sprouts and serve with lime wedges.

Votes: 1