Rice noodles, shiitake, fried tofu, sesame and soy

Babiche Martens

By substituting the fish sauce for salt, and the chicken stock for vegetable stock, this delicious meal becomes a great vegan option.

Ingredients

¼ cup	Vegetable oil
400 g	Rice noodles (Main)
200 g	Shiitake mushrooms, sliced, preferably fresh but if dried reconstitute in boiling water until soft then drain (Main)
200 g	Tofu, soft, cut into small squares
1 Tbsp	Fish sauce
1 cup	Chicken stock
2 Tbsp	Soy sauce
2 tsp	Chilli oil
2 tsp	Palm sugar, chopped
1 Tbsp	Sesame seeds, toasted
1 handful	Mint leaves, shredded, to serve
4 slices	Limes, to serve

Directions

1. Pour boiling water over the rice noodle and soak for 15 minutes until soft. Drain in cold water and cut into 10cm lengths.
2. Heat a frying pan or wok, then add the oil and when hot add the tofu and fry until golden on all sides. Remove and let drain on kitchen paper.
3. Add the mushrooms and cook, while stirring, for approximately 5 minutes or until tender.
4. Add the fish sauce, chicken stock, soy sauce, chilli oil and palm sugar. Add the noodles, then toss together gently for for 5 minutes.
5. Serve in warm bowls topped with toasted sesame seeds, fresh mint and wedges of lime.