As far as my recipes are concerned, I always like to get inspired when travelling and then incorporate my experiences into my cooking at home. This results in simple but interesting fusion dishes. One of my favourite foodie countries so far has been Vietnam. I love the fresh flavours they achieve with all the herbs. And that’s exactly what you can taste in these noodles.
Ingredients
- 250 g rice noodles
- 200 g smoked tofu
- soy sauce gluten-free if necessary
- 2 carrots
- 1 chilli pepper
- 1 handful fresh mint
- 1 tbsp dried herbs e.g. Thai basil
- 1 tbsp coconut oil
Servings: servings
Units:
Instructions
- Cook the rice noodles according to the instructions. Then put to the side.
- Cut the tofu into pieces of about 2 x 1 x 0.5 cm and soak in a little soy sauce for at least 15 minutes.
- Heat the coconut oil in a pan and fry the tofu in it. Set aside (with the lid on to keep it warm).
- Peel the carrots and cut into thin slices. Then fry them too and deglaze with 1 tbsp of soy sauce.
- Add the noodles to the carrots in the pan and fry. Finely chop a chilli and add. After a few minutes, deglaze with another tablespoon of soy sauce.
- Season with 1 tbsp dried herbs and stir in the fresh mint (finely chopped) at the very end.
- Top with tofu and serve.
Recipe Notes
If you like it spicy, you can also add a little sambal oelek or tabasco. Both of these go well with this dish.
Get all the ingredients you need at Farmy!
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