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Ingredients
- 1 pack Naked Tofoo
- 100g dried flat rice noodles
- Vegetable oil
- 2 tbsp cornflour
- 1 large shallot
- 2 cloves garlic
- 200g beansprouts
- 2 tbsp sweet soy sauce
- 1 tbsp chilli bean paste
- 1 red chilli
- Handful fresh chives
Get started
- Place the noodles in a large bowl and cover with boiling water. Soak until softened then drain.
- Dice the Tofoo into cubes and coat with cornflour.
- Heat a deep frying pan or wok and fill about 1.5 inch deep with oil.
- When the oil is hot, shallow fry the Tofoo – you may need to do this in two batches.
- When golden and crispy, drain on kitchen paper and put to one side.
- Heat a wok or frying pan and add 2 tbsp of oil.
- Peel and chop the shallot and garlic then add to the pan.
- Stir fry until softened then add the beansprouts and the sweet soy sauce and chilli paste.
- Add the noodles and stir fry together for a couple of minutes. Add in the Tofoo.
- Chop the chilli and chives then add to the pan and stir.
- Serve all together.
