Tofu Mii Grop / (crispy noodles)

Tofu Mii Grop / (crispy noodles)

Ingredients

1 large serve

120 g rice vermicelli
100 g Tofu puffs (deep fried puffed tofu)
1 tablespoon Big green chilli
2 Orange (for zest)
200 g Bean sprout
Bunch Spring onion (greens)
3 Shallot (for fried chips)
Bunch Coriander
1 litre Peanut oil

Method

Soak noodles in warm water for 8 mins, drain. Put the peanut oil into a cold wok, peel shallots and slice lengthways very thinly and put into cold oil on medium flame, bring up to about 120C & fry shallots until golden & remove from oil (about 6 mins from cold)
Place on paper towel to drain, these will be the final garnish for the dish
Turn temp up to get oil to 180C in preparation for noodle frying

Mean while cut the garnishes as follows:
Cut tofu into strips
Cut 1 or 2 big green chilli into 1 mm thick long strips
Zest half the orange& cut into 1 mm wide strips (keep the flesh for juicing to add to the sauce if desired)
Cut spring onion (greens only ) into match sticks
Cut coriander so you have leaves & long stems

Mii Grop Sauce

Ingredients

1 tablespoon chopped coriander roots.
½ teaspoon pepper
2 cloves garlic
pinch salt
50g light palm sugar
2 eggs whisked
150g preserved white or yellow soy beans pureed (yellow bean paste)
1 tablespoon tamarind extract
Juice from 3 limes

Method

Make a paste from salt, coriander root and garlic.
Fry in hot oil. Add in pureed preserved soy beans and continue frying
Add palm sugar, remove from heat and fold in eggs gradually whisking as you do. Put back on heat. The eggs will thicken but try and avoid scrambling eggs with excess heat. Add tamarind and lime juice and orange juice if desired
Pour sauce over crispy fried noodles (see Tofu Mii Grop) and enjoy.

Roasted sweet potato with egg noodles

500g sweet potato, peeled and chopped
10cm piece ginger, shredded
1 tsp sesame oil
2 tbsp peanut oil
100ml kecap manis
extra 1 tbsp peanut oil
extra 1 tsp sesame oil
350g fresh egg noodles

1. Preheat oven to 200C. Place sweet potato and ginger into an ovenproof dish. Place sesame oil, peanut oil and kecap manis in a bowl, pour it over the sweet potato and toss through to coat. Cook for 40 mins or unti sweet potato is tender.
2. Heat the extra peanut oil, in a pan and add the extra sesame oil and the noodles and toss to combine. Cook for 1-2 mins. Serve with roasted sweet potato on top of the noodles.

Mushroom noodle broth

20g dried shitake mushrooms
6 cups of vegetable stock
5cm piece ginger, sliced
2 spring oinons, cut into 7 cm lengths
1 long red chilli
1 pkt ramen noodles
150g oyster mushrooms
3 tbsp tamari
1 cup baby spinach leaves
600g silken firm tofu, cubed
1 pkt bean sprouts

1. Place mushrooms, stock, ginger, oinon and chilli into a large heavy-based pan and bring slowly to the boil. Reduce heat, simmer for 10 minutes, then strain.
2. Put liquid back in the pan, and dicar ginger, oinon and chilli. Return liquid to the heat, add noodles, mushrooms and tamar, simmer for 2-3 minutes.
3. Just before serving, add the spinach, tofu and bean sprouts, stir gently to combine.