Ingredients:
- 16 oz flat, wide rice noodles (I got the fresh pre-cut)
- 1 Onion, cubed
- 1 Bell Pepper cubed
- 1 cup Broccoli florets
- 1 cup Tomatoes, cubed
- 3-4 Garlic cloves
- 2 Thai chillies
- 3 tbsp Soy sauce
- 2-3 tbsp Chili-Garlic sauce
- 1.5 cup cubes of Firm Tofu
- 8-10 fresh Basil leaves
- 1 tbsp Oil
- Salt to taste
- 1 tsp Black Pepper
- Take a pan, add little oil to it and fry the tofu until golden brown and keep it aside.
- Take the garlic cloves and Thai chillies and pound to a rough paste and keep it aside.
- Chop all the vegetables and keep it ready
- Heat some oil in a wok or a pan over high heat, and add the chilli-garlic mixture to it
- Stir for a couple of minutes till the garlic starts to turn golden brown.
- Now, add the onions, peppers and broccoli and toss them.
- Saute for another 2-3 minutes and then add the tomatoes and fried tofu and mix it well.
- Add the Soy sauce, chili-garlic sauce, salt and pepper and toss it again.
- Then add noodles and let the noodles spread apart and mix well
- Let the noodles be in the pan for about 2-3 minutes and absorb the sauce, make sure to flip it once or twice
- When the liquid is all absorbed, take it from the heat and add the basil leaves and mix well
- Serve hot
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