This recipe came from a card in a Tofoo Co. box. It's now a firm favourite in our household. Simple, delicious and warming with the ginger, chilli and cinnamon combination.
Ingredients:
- 200g flat rice noodles
- 1 litre fresh vegetable stock
- 20g fresh root ginger, peeled and sliced into matchsticks
- ½ red chilli, finely sliced
- ½ small cinnamon stick
- 235g komatsuna or pak choi, leaves and stalks separated and sliced
- 225g smoked tofu, drained and cubed
- 2 tbsp soy sauce
- ½ lime, juice
- Handful coriander, chopped
Method:
- Prepare the noodles according to pack instructions.
- Meanwhile, put the vegetable stock in a large saucepan and set over a medium heat. Add the ginger, chilli and cinnamon stick. Bring up to simmering point, then reduce the heat to low and cook for 10 minutes.
- Remove the cinnamon from the stock and discard. Turn the heat up slightly and add the Komatsuna or Pak Choi stalks to the pan. Simmer for 2 minutes.
- Add the tofu, drained noodles and Komatsuna or Pak Choi leaves; heat through for a further minute.
- Remove from the heat, stir in the soy sauce and lime juice, then season, if needed.
- Divide between large bowls and scatter with the coriander.
