Servings
4
Prep time
Cook time
Recipe
Ingredients
- 200g flat rice noodles
- 1½ tbsp tamarind purée
- 1 onion, sliced
- 1½ tbsp tamarind purée
- 3 cloves garlic, minced
- 2 tbsp maple syrup or coconut nectar
- 250g firm tofu, cubed
- 2 tbsp tamari
- 2 organic eggs, whisked (optional)
- 1 clove garlic, minced
- 1 large zucchini, sliced lengthways
- 1 tsp ginger, grated
- 1 large carrot, sliced
- Juice lime
- lengthways
- 1 cup broccoli or cauliflower, diced
- 1 shallot, chopped
- Handful fresh coriander, roughly chopped including stems
- Lime
Method
- Place noodles in a large bowl and cover with boiling water. Allow to soak for 5 mins, then drain and rinse under cold water. Set aside.
- In a small bowl, mix dressing ingredients together with ¼ cup water, adding more water until mixture is a sauce-like consistency.
- In a large frying pan, add sesame or coconut oil and sauté the onion and garlic for 3 mins. Add tofu and cook for a further 3 mins.
- To the pan, add the carrot and zucchini and cook for another 3 mins. Push vegetables aside and add the egg, scramble it, then toss it through the vegetables.
- Remove vegetables and tofu from the pan and add the noodles, sauce and a handful of coriander. Gently toss together and cook for 3 mins or until noodles are soft.
- Return vegetables to the pan with some lime juice and toss together.
- Serve topped with fresh coriander, sliced shallots, chopped almonds and lime wedges.
- Tip: First, add half the amount of tamarind and add more if desired. Some tamarind pastes can be more concentrated than others.
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