Servings: 2
INGREDIENTS
- 4.4 ounces/125 grams thin rice noodles
- 10.6 ounces/300 grams extra firm tofu
- 2 tablespoons cornstarch
- 1 large egg
- 1 cup bean sprouts
- 1 cup wood ear mushrooms, sliced
- 2 scallions, sliced
- ½ cup shredded cabbage or 1/2 carrot, julienned (optional)
- ¼ cup roasted peanuts, plus more for garnish
Sauce:
- 4-5 tablespoons soy sauce
- 1 stalk lemongrass, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce, optional but recommended
- ½ cup boiling water
For serving:
- ¼ cup fresh cilantro leaves
- Lime or lemon wedges
- Extra bean sprouts and crushed peanuts
INSTRUCTIONS
- Place the rice noodles in a large heatproof bowl. Cover with boiling water and let soak for 30 minutes, or until tender. Drain and set aside.
- Pat the tofu dry with paper towels and cut into 1-inch cubes. Toss gently with the cornstarch.
- Heat a wok or large nonstick skillet over medium-high heat. Add 2 tablespoons/30 milliliters oil and cook the tofu for 6 to 8 minutes, turning occasionally, until golden and crisp on all sides. Transfer to a plate and set aside.
- Lower the heat to medium. Add a splash of oil if needed, then sauté the garlic, ginger, and chopped lemongrass for about 1 minute, until fragrant. Add the mushrooms and cook for 3 to 4 minutes, until softened. Push the vegetables to one side of the pan. Crack in the egg and scramble until just set. Stir to combine.
- In a small bowl, whisk together the light soy sauce, dark soy sauce, brown sugar, fish sauce (if using), and boiling water. Pour the sauce into the pan and bring to a simmer.
- Add the drained noodles, tofu, bean sprouts, scallions, and cabbage or carrots (if using). Toss everything together until well coated and heated through, about 2 to 3 minutes.
- Serve hot, topped with roasted peanuts, fresh cilantro, and lime wedges. Offer extra bean sprouts and crushed peanuts at the table.