|
175 g
2 tablespoons
6
3
2
5
225 g
2 tablespoons
55 ml
2 tablespoons
2
3 tablespoons
115 g |
dried thin egg noodles
vegetable oil
shallots, finely chopped
cloves garlic, finely chopped
fresh red chilies, cored, seeded and
chopped
eggs
firm tofu, cut into thin strips
soy sauce
rice vinegar
light brown sugar
spring onions, white and green parts,
thinly sliced
chopped coriander leaves
bean sprouts
salt
grated zest 1/2 lime |
Method :
-
Cook noodles according to packet instructions.
-
Meanwhile, in a wok or sauté
pan over medium heat, heat oil.
-
Add shallots, garlic and chilies and stir fry
until shallots are lightly browned.
-
Break all eggs into the pan.
-
Stir for 1 minute, breaking up yolks.
-
Add tofu, soy sauce, vinegar, sugar and salt to
taste.
-
Toss ingredients together until eggs are set.
-
Drain noodles.
-
Toss with egg and tofu mixture, lime zest, spring
onions and coriander.
-
Scatter bean sprouts on top.
Serves 4
#Ads - Get the above cooking ingredients here at discounted price
|
