It’s simple and quick, it’s Noemie’s go-to recipe for between seasons. You can trade any raw or steamed vege into this one and it’ll still be banging!
1 pack rice noodles (or any noodles of choice)
1 block firm tofu
1 tbsp corn flour
4 silverbeet leaves
2 heads of pak choy
Handful mint leaves
Handful coriander leaves
-Tofu sauce ingredients:
2 tbsp soy sauce
1 tbsp brown sugar or honey/maple syrup
3 cloves garlic grated
1/2 shallot grated or finely chopped (or spring onions)
1/2 tbsp ground pepper
pinch of chilli flakes
1 tbsp oil
-simple nuoc cham ingredients
2 tbsp fish sauce (or light soy sauce if vego)
2 tbsp sugar
1/2 lemon juiced
Pinch of chilli flakes
1 clove garlic grated
- The night before you prepare this dish, place your block of tofu in the freezer. In the morning take it out to defrost.
- Once defrosted, squeeze excess water out by hand and place in a towel to squeeze extra water.
- Either cut or tear into bite size pieces and coat with corn flour.
- Shallow fry in some oil until crispy golden. Add the tofu sauce and cook until sticky. Leave to the side.
5.Make your nuoc cham by grating your garlic and combining with the rest of the ingredients in a small bowl.
- Soak your noodles in boiled water until soft. Drain, then rinse under cold water.
- Grate or julienne carrots, chop silver beets, slice pak choy lengthways and place in a bowl with the cold noodles, herbs and tofu.
- Drizzle your bowl with your nuoc cham sauce and top with chopped peanuts, pickled daikon, fried shallots, anything you like!
From the box
-Kale and potato frittata w/ gruyere, parsley and caramelized onion
-Pumpkin, potato and tomato ragout served w/ crusty garlic bread
-Kale and pak choy green goddess smoothie, w/ fresh ginger, mint and avo
-Kale and shitake fried rice w/ steamed broccoli and bok choy in sesame drizzle