Spicy Thai Noodles
5 pkgs instant noodles (put the spice packs away
for another use)
1 cake organic tofu. Do not use any other kind!
1/2 cup (or less) szechuan or peanut oil
4 cloves chopped garlic
4 tablespoon tamari plus extra for basting tofu
4 tablespoon lime juice, freshly squeezed
4 tablespoon tomato sauce, ketchup, or tomato paste
2 tablespoon vegan sugar, your choice
curry sauce from a can (approximately 3 tbsp)
1 teaspoon chili oil
1/2 cup peanuts, freshly and finely chopped
4 handsful washed beansprouts or 1 handful frozen
green beans, french cut work best
3 green onions, chopped in 1-inch pieces
1. Get all ingredients ready and have at hand. Fill
your wok with water and put it on to boil for the
2. Cut off 1/3 of the tofu, crumble into a bowl,
set aside. Slice the other piece into 5 slices. Broil
slices, basted in tamari, on both sides until a nice
brown colour. Remove, slice each into diagonal strips,
and set aside.
3. Combine the following sauce ingredients into a
bowl or measuring cup: lime juice, tomato sauce, vegan
sugar, tamari, chili oil.
4. Cook your noodles in the rapidly boiling water
for one minute one each side. Drain and run under
cold water to stop them cooking any further. Overcooking
the noodles will ruin the dish.
5. Return your wok to the heat and heat a couple
tbsp of oil. Stir fry tofu strips with garlic for
2 minutes, stirring constantly.
6. Make a space in the centre of strips, add some
oil, and place crumbled tofu onto oil in a lump. Do
not stir. Pour on as much curry sauce as you wish,
stirring gently to coat crumbles. Let cook for 2 minutes
then incorporate into strips and garlic.
7. Add noodles, stirring constantly for a minute
to mix well. Stir in sauce and cook, stirring, for
8. Add peanuts, sprouts or beans, and green onions,
tossing until heated through. Serve immediately.
Serves: 4 large
Preparation time: 30 minutes