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Ingredients
- 400 g dried flat rice-stick noodles
- 2 tablespoons peanut oil
- 2 eggs, lightly beaten
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 small red capsicum, cut into thin strips
- 100 g fried tofu, cut into 5 mm strips
- 6 spring onions, thinly sliced on the diagonal
- ½ cup (25 g) chopped fresh coriander leaves
- ¼ cup (60 ml) soy sauce
- 1 tablespoon soft brown sugar
- 2 teaspoons sambal oelek
- 2 tablespoons lime juice
- ¼ cup (40 g) chopped roasted unsalted peanuts
- 1 cup (90 g) bean sprouts
Method
1. Soak the noodles in a bowl of boiling water for 5–10 minutes, or until tender. Drain.
2. Heat a wok over high heat. Add enough oil to coat the side. When smoking, add the egg and swirl to form a thin omelette, then cook for 30 seconds, or until just set. Roll up, remove from the wok and slice.
3. Heat the remaining oil in the wok. Add the onion, garlic and capsicum and cook over high heat for 2–3 minutes, or until the onion softens. Add the noodles, tossing well. Stir in the tofu, omelette strips, spring onion and half the coriander.
4. Combine the soy sauce, sugar, sambal oelek and lime juice and pour in. Toss to coat the noodles. Sprinkle with the peanuts, bean sprouts and remaining coriander leaves.
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