Name: Rice noodles with tofu and sweet chilli dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Sweet chilli dressing; 1/4 cup (60ml) lime juice; 1/4 cup (60ml) fish or light soy sauce; 2 tablespoon brown sugar; 1 tablespoon sweet chilli sauce; 2 tablespoon rice bran or peanut oil; 2 eggs, lightly beaten; 300 gram dried rice stick noodles, softened; 1 onion, finely chopped; 4 garlic cloves, crushed; 300 gram firm tofu, cut into 2cm cubes; 1 birdseye chilli, deseeded, chopped; 1 bunch asparagus, blanched, cut into 4cm pieces; 1/4 cup (35g) chopped roasted unsalted peanuts; bunch of coriander, leaves roughly chopped, plus extra leaves to serve; 1 cup (80g) beansprouts, trimmed; lime cheeks or wedges, to garnish

Rice noodles with tofu and sweet chilli dressing

Skip to Recipe

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

Sweet chilli dressing

1/4 cup (60ml) lime juice

1/4 cup (60ml) fish or light soy sauce

2 tablespoon brown sugar

1 tablespoon sweet chilli sauce

2 tablespoon rice bran or peanut oil

2 eggs, lightly beaten

300 gram dried rice stick noodles, softened

1 onion, finely chopped

4 garlic cloves, crushed

300 gram firm tofu, cut into 2cm cubes

1 birdseye chilli, deseeded, chopped

1 bunch asparagus, blanched, cut into 4cm pieces

1/4 cup (35g) chopped roasted unsalted peanuts

bunch of coriander, leaves roughly chopped, plus extra leaves to serve

1 cup (80g) beansprouts, trimmed

lime cheeks or wedges, to garnish

Method

1.To make dressing, combine all dressing ingredients in a small bowl and set aside.

2.Heat half the oil in a frying pan on high. Add egg, tilting pan so egg thinly covers base. Cook for 1 minute, until set. Turn out omelette, set aside to cool, then cut into 5mm strips.

3.Heat a wok on high. Stir-fry noodles, in batches, for 2 minutes, until golden. Set aside.

4.Heat remaining oil in same wok on high. Stir-fry onion and garlic for 30 seconds. Add tofu, chilli and asparagus, and stir-fry for 1 minute.

5.Add rice noodles, half of peanuts, chopped coriander, beansprouts and dressing; toss and remove from heat.

6.Slide onto a serving platter and top with egg strips, remaining peanuts and extra coriander. Serve with lime cheeks.

If you find a lovely bunch of garlic chives at an Asian grocer, cut them into 1cm lengths and add with the beansprouts.
Note

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