Pan-fried vegetarian noodles

Name: Pan-fried vegetarian noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 5 Shallots; 2-3 Garlic cloves; 400 g Leeks (leek); 400 g Carrots; 100 g Bean sprouts; 1 red chilli pepper; 2-3 stem(s) Thai Basil; 1 Lime; 200 g Tofu; 200 g Japanese wheat flour noodles; 7-10 Tbsp Salt; 3-4 Tbsp Oil; 3-4 Tbsp Fish sauce; 6-7 TABLESPOONS light soy sauce; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 7-10 Tbsp red chilli pepper and Thai basil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

5 Shallots
2-3 Garlic cloves
400 g Leeks (leek)
400 g Carrots
100 g Bean sprouts
1 red chilli pepper
2-3 stem(s) Thai Basil
1 Lime
200 g Tofu
200 g Japanese wheat flour noodles
7-10 Tbsp Salt
3-4 Tbsp Oil
3-4 Tbsp Fish sauce
6-7 TABLESPOONS light soy sauce
7-10 Tbsp Sugar
7-10 Tbsp Pepper
7-10 Tbsp red chilli pepper and Thai basil

Directions

1
Peel and finely dice the shallots. Peel garlic and chop finely. Clean and wash the leek and cut into fine strips. Clean, wash and cut carrots into fine sticks. Wash the sprouts and put them into boiling water.
2
Cook for 1 minute, pour into a sieve and drain well. Clean and wash the chilli pepper and cut it into fine rings. Wash the basil, shake dry and pluck the leaves from the stalks. Wash lime hot and cut into slices.
3
Dice the tofu. Put the noodles in boiling salted water and cook for 4-5 minutes, stirring several times with a fork. Pour into a sieve, rinse with cold water and drain well. Heat the oil in a large frying pan, fry the tofu in it vigorously while turning.
4
Add the shallots, garlic, chilli, leek, lime and carrots and fry. Add the pasta, fry and add the fish sauce and soy sauce. Season with salt, sugar and pepper, add sprouts and heat everything.
5
Serve garnished with chilli pepper and basil.