- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Try this vegetarian Indonesian stir-fry for dinner with a difference.
Ingredients
- 100g rice vermicelli noodles (Lion brand)
- 4 purple (Asian) eschalots, finely chopped
- 3 garlic cloves, peeled
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- Pinch of ground nutmeg
- 2 tablespoons vegetable oil
- 1 x 7cm cinnamon stick
- 3 x 200g pkts Thai tofu, halved diagonally
- 2 vine-ripened tomatoes, cut into wedges
- 7 green shallots, ends trimmed, cut into 7cm lengths
- 2 tablespoons kecap manis
- 250ml (1 cup) water
Method
- Step 1Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soak. Drain well.
- Step 2Place eschalot, garlic, salt, pepper and nutmeg in a mortar and use a pestle to gently pound until a paste forms.
- Step 3Heat oil in a wok over medium-high heat until just smoking. Add garlic paste and cinnamon and stir-fry for 2 minutes or until fragrant. Add tofu, tomato and shallot and stir-fry for 1 minute. Add the kecap manis and water and bring to the boil. Remove from heat. Add the noodles and gently toss until just combined.
- Step 4Spoon among bowls to serve.
- Vegetarian
Nutrition
2063 kj
Energy
24g
Fat Total
3g
Saturated Fat
32g
Protein
1725.23mg
Sodium
8g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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