Tangy-sweet stir-fried noodles with chewy textures and crunchy, bright finishing garnishes.
340 g rice noodles, dried
400 g tofu, firm, pressed and cubed
2 whole eggs, lightly beaten
3 clove garlic, minced
1 whole shallot, thinly sliced
200 g bean sprouts, washed
4 stalk green onions, sliced
½ cup roasted peanuts, coarsely chopped
2 tbsp tamarind paste, dissolved in warm water
3 tbsp fish sauce
3 tbsp palm sugar, or brown sugar
2 whole lime, cut into wedges
2 tbsp vegetable oil, for frying
1 tsp dried chili flakes, optional
2 tbsp cilantro, for garnish
A foundational stock that builds depth through slow, patient simmering—bones and vegetables release gelatin and flavor into a clear, fragrant liquid that lifts soups and sauces to another level.
A simple, emulsified dressing that balances acid and oil—mustard helps bind the mixture while shallot and seasoning add depth, yielding a bright dressing that elevates greens and vegetables.
Rinsing and a short soak produce tender, separate grains; gentle simmering and a quiet rest at the end yield rice that is glossy, evenly cooked, and ideal as the foundation for any meal.