Vegetarian Stir Fried Drunken Noodles

Cook Time 20 minutes

Servings 4

Ingredients

200g firm tofu, cut into little pieces

2 tbsp fish sauce

4 garlic cloves, chopped

½ tsp white pepper

3 tbsp vegetable oil

1 long red chilli, sliced

3 spring onions, thinly sliced

1 bunch bok choy, quartered

1 carrot, shredded

¼ red cabbage, shredded

450g fresh rice noodles (or dried noodles, cooked)

1 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp palm sugar

1 bunch Thai basil, leaves picked

Chilli oil or condiment, to serve

Bean sprouts, to serve

Lime, to serve

Method

In a bowl, combine the tofu and fish sauce. Set aside.

Heat oil in a large deep-set fry pan or wok on high heat. Fry tofu until golden, tossing regularly.

Add the chilli, garlic and white pepper and cook for a minute.

Add in the bok choy, carrot, red cabbage and continue to stir fry for 1 - 2 minutes. Add in the noodles, soy, oyster sauce, spring onion and palm sugar.

Remove from heat and stir through Thai basil, top with chilli oil, sprouts and lime.