Spicy Thai Noodles
- 5 packages instant noodles (put the spice packs away for another use)
- 1 cake organic tofu (do not use any other kind!)
- 1/2 cup (or less) Szechuan or peanut oil
- 4 cloves chopped garlic
- 4 tablespoons tamari plus extra for basting tofu
- 4 tablespoons lime juice, freshly squeezed
- 4 tablespoons tomato sauce, ketchup, or tomato paste
- 2 tablespoons sugar, your choice
- Curry sauce from a can (approximately 3 tablespoon)
- 1 teaspoon chili oil
- 1/2 cup peanuts, freshly and finely chopped
- 4 handsful washed bean sprouts or 1 handful frozen green beans, French cut work best
- 3 green onions, chopped in 1-inch pieces
- Get all ingredients ready and have at hand.
- Fill your wok with water and put it on to boil for the noodles. Cut off
1/3 of the tofu, crumble into a bowl, set aside.
- Slice the other piece into 5 slices. Broil slices, basted in tamari, on
both sides until a nice brown color. Remove, slice each into diagonal strips,
and set aside.
- Combine the following sauce ingredients into a bowl or measuring cup: lime
juice, tomato sauce, sugar, tamari, chili oil.
- Cook your noodles in the rapidly boiling water for one minute one each side.
Drain and run under cold water to stop them cooking any further. Overcooking
the noodles will ruin the dish.
- Return your wok to the heat and heat a couple tablespoons of oil. Stir fry
tofu strips with garlic for 2 minutes, stirring constantly.
- Make a space in the center of strips, add some oil, and place crumbled tofu
onto oil in a lump. Do not stir. Pour on as much curry sauce as you wish, stirring
gently to coat crumbles. Let cook for 2 minutes then incorporate into strips
and garlic. Add noodles, stirring constantly for a minute to mix well. Stir
in sauce and cook, stirring, for 3 minutes.
- Add peanuts, sprouts or beans, and green onions, tossing until heated through.
- Serve immediately.
Servings: 4 large
From the kitchen of Martin James – Copenhagen, Denmark.