(
as usual, this is vegan)
sauce
3
tablespoons lime juice
3 tablespoons
ketchup (
anthropod suggests, substitute tamarind)
1 tablespoon
unrefined sugar (
turbinado)
1/4 cup
soy sauce (
fish sauce)
3/4 pound
mung bean sprouts
6 ounces
rice noodles
3 tablespoons
oil
1 tablespoon
ginger (
minced)
3-4
cloves of
garlic (minced)
1 tablespoon
red chili (minced) or 1 1/2
teaspoons red pepper
2 cups
carrots (grated)
2/3 cup
peanuts (chopped)
1 cup
scallions (chopped)
Before cooking, it is important to prepare all of your ingredients. Chop everything up and have it ready so that it can go in at just the right moment, it will make this much easier.
Mix the sauce ingredients together, you may wish to vary the proportions to your
individual taste.
If it is possible, try to have the
noodles cooking concurrently while you are putting all the rest of this together, otherwise just cook them after all the other ingredients have been prepared and try not to let them sit around too long.
Bring water to a boil and cook the noodles for 5-10 minutes until tender but firm. Drain them and then rinse and let sit in cold water.
In a large
wok (operating at medium to high temperature) : heat the
oil and add in the
garlic,
chilli, and
ginger. Stir this around for a couple minutes, then add the
tofu and continue to stir somewhat frequently until it begins to brown lightly. Now add the
carrots and continue to stir. After a few more minutes add in the
noodles and
sprouts. Stir. Add in the
peanuts and
scallions, stir more and then serve.
This ought to yield enough to feed three
people, but if they are very hungry people and wish to be so full they cannot walk, then double the recipe.