Last
year I reserved Plenty More by Yotam Ottolenghi
months before it was published, as I already knew that it would be
another brilliant cookbook. I really like Plenty and
Ottolenghi's vegetarian recipes in the Guardian, so it was a given
that I would buy this one too. I will review the book at some point,
but now I'm only introducing one recipe, as I (nearly) followed it. I
say nearly, because I made some additions and used slightly different
ingredient amounts, depending on availability.
The Ottolenghi
recipe Rice noodles with spring onions and soy beans is on
pages 68-69 in Plenty More and a digital version of it
can be found here.
Below is my
version. I added some smoky tofu and garlic to the dish as well and
used buckwheat noodles instead of rice noodles. I liked this dish
very much, and it's also quick to make.
Ingredients
200 g buckwheat
noodles
225 g smoky tofu
2 tbsp vegetable
oil
1 bunch spring
onions
2 garlic cloves
2 red chillies
200 g frozen soy
beans
2 tbsp sesame oil
3 tbsp sesame
seeds
2 tbsp rice wine
vinegar
15 g fresh
coriander
1 lime zest
Method
Cook the noodles
first, drain and rinse and set to side.
Cut the tofu into
small cubes and fry them in vegetable oil until golden brown and
bouncy. Also set them to side.
Cut the spring
onions into about 3 cm long pieces. Chop the chilli and garlic
finely.
Heat vegetable oil
in a pan or wok and cook the garlic, spring onions and chilli for a
few minutes.
Cook the soy beans
quickly in water, drain and add to the pan.
Also add the
noodles and tofu to the pan.
Drizzle sesame
oil, sesame seeds, rice wine vinegar, coriander and lime zest on the
top.
Enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.