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    Fine rice noodles with tofu and mushrooms

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    Fine rice noodles with tofu and mushrooms

    The noodles, crunchy salad ingredients and dipping sauce used in this recipe form the basis of many a bowl of bun noodles. Caramelised beef, pork or prawns are all popular alternatives to the tofu, while fancier versions also often come with a spring roll

    • Preparation time: 20 minutes
    • Cooking time: 8 minutes
    • Total time: 28 minutes 30 minutes

    Serves: 4


    • 6 tbsp Vegetarian dipping sauce
    • 50g Salad leaves, such as watercress and green lettuce
    • ¼ Cucumber, deseeded and cut into matchsticks
    • 40g Mint and coriander sprigs
    • 50g Unsalted peanuts, toasted and finely chopped
    • 250g Fine rice noodles
    • 2 tbsp Groundnut oil
    • 150g Shiitake mushrooms, sliced
    • 2 Shallots, sliced
    • 300g Marinated tofu cubes
    • 1 Garlic clove, finely chopped
    • 1 tbsp Brown sugar
    • 2 tbsp Light soy sauce
    • 200g Beansprouts


    1. Cook the noodles according to the packet instructions; refresh with cold water and drain. Set aside.
    2. Heat the oil in a wok or large frying pan; throw in the mushrooms and shallots, stirring for 1–2 minutes; then add the tofu, garlic, sugar and soy sauce, tossing everything around to coat and caramelise properly. Lastly, stir in half the beansprouts, cook for 1 minute more, then take the pan off the heat.
    3. Divide the remaining beansprouts, the salad leaves and the cucumber between 4 deep bowls. Top each serving with the noodles (they will feel sticky), a few herb sprigs and some of the tofu mixture. Sprinkle with peanuts, then pour a little vegetarian dipping sauce over each noodle portion just before serving.

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