Why is this a green noodle stirfry? Well, this uses a green curry paste to flavour the noodles. There are veggies and herbs, and it’s all damn good. We’ve been having some beautiful weather, so this was the perfect dinner for us. We have just been to Penguin Island! The visibility of penguins was not massive, but we saw a dolphin with her baby, we see Seal Island – which is essentially a bachelor pad for male sea-lions – and also baby penguins. I freaking love animals, especially when animals are around in the wild!
Because it was so warm, I actually got burnt today. Which horrifies me, but it really was my fault for not wearing sunscreen. Stupid girl. However, it’s pretty late in year for so much beautiful weather. Look at the beautiful blue and cloud-less sky. I loved it.
So what does this meal here involve? I fried some tofu, stirfried some veg with noodles. Served with thai basil, coriander, pumpkin seeds and sprouts. So simple, but that’s what I like the most: it needs to be equally simple to delicious on the food scale, you know? While I like something a little coplicated every now and then, to test my skills, it is best kept for the weekends. Work nights are easy nights in this house.
- 400g firm tofu - pressed 30 minutes, cuubed
- 2 TB kecap manis
- ½ tsp sesame oil
- ½ tsp chilli powder
- ½ cup flour (I used lentil)
- 400g dried rice noodles, cooked per pack instructions
- 1 TB garlic paste
- 1 TB green curry paste
- 2-3 TB coconut milk
- 2 TB Osyter sauce (vegan opt - or kecap manis)
- 4 spring onions, sliced thinly
- ½ cup pea sprouts
- ¼ red cabbage, sliced
- ¼ cup coriander, chopped
- ¼ - ½ cup Thai basil
- ¼ cup pumpkin pepitas
- soy sauce to serve
- In a container, combine the kecap and sesame with the tofu. Allow to marinate for another 30 minutes. One marinated, use a container or zip-lock bag to shake together the flour, chilli powder and marinated tofu. Briefly fry each side of the tofu in a teeny bit of oil on a frying pan. Set aside to drain on a paper towel.
- In a large wok, heat a small amount of oil (or water) before adding in the garlic and curry paste. Stir well to stop burning, then add the coconut milk. Reduce the heat, then add the oyster sauce, spring onions and the sliced cabbage. Stir well. Add the cooked noodles and continue to stir. Turn off the heat.
- Serve the noodles/cabbage up in 4 bowls. Top with the pea sprouts, herbs, seeds and tofu. Top with soy sauce, to serve.