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Author Topic:   This noodle dish I eat everyday- Wok essential.
SunChild
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Posts: 3818
From: Australia
Registered: Apr 2009

posted April 08, 2013 04:31 AM     Click Here to See the Profile for SunChild     Edit/Delete Message   Reply w/Quote
Addicted!

Asian inspired noodle dish that packs an unsuspecting flavor.

Set aside some prepared bean vermicelli. Or rice vermicelli. (To prepare just boil it for 2-3 mins, drain and put in a bowl)

In a hot wok start with sesame oil, add fresh chopped chilli, garlic, onion, ginger, Chinese prickly ash (the paste), & turn heat down before adding the thick soy sauce. Add one ingredient at a time in order of cooking time and how it's looking.
At the end throw in fresh coriander (cilantro.) Then pour over noodles and toss through. Be careful with soy sauce, use the sweet kind too.

Gently fry soft tofu (wash and dry wok and pour in a an inch of sunflower oil.) let the tofu drain and dry on paper towel. try to make it so its crispy on the outside and silky in the middle. Lay on top of noodle dish. Layer on more of the wok sauce.

Garnish with dried chilli, fried & dried shallot, crushed peanuts, and sprigs of coriander.

I eat it for brunch a lot.

The only raw thing is the sprigs of coriander. But if drain the tofu well and only use high quality ingredients this dish has a medicinal quality to it.

Follow it with a green juice and you'll be good to go!


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Padre35
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Posts: 1645
From: Asheville, NC, US
Registered: Jul 2012

posted April 08, 2013 10:20 PM     Click Here to See the Profile for Padre35     Edit/Delete Message   Reply w/Quote

Do you press your tofu for that recipe?

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Dreamweaver
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Posts: 85
From:
Registered: Jul 2012

posted April 09, 2013 02:38 AM     Click Here to See the Profile for Dreamweaver     Edit/Delete Message   Reply w/Quote
Sounds similar to my fave noodle dish - except I make mine with konjac (shiratake noodles) and firm tofu - the konjac noodles are very, very low in calories. I don't have a wok at the moment but I just stir fry in a saucepan the tofu with ginger, garlic, shallots & I use either sesame oil or coconut oil. I add baby bok choy or some greens right at the end. And garnish with coriander too. I love your idea of a green juice with the dish. That would make it even more complete. Think I'll start doing that too...

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Randall
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Posts: 26943
From: Saturn next to Charmainec
Registered: Apr 2009

posted April 10, 2013 08:52 AM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
Sounds yums.

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Ami Anne
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From: Pluto/house next to NickiG
Registered: Sep 2010

posted April 12, 2013 12:18 PM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
Sounds great SC xx

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T
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Posts: 9281
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Registered: Apr 2009

posted April 17, 2013 12:27 PM     Click Here to See the Profile for T     Edit/Delete Message   Reply w/Quote
Yes, please.

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