It’s Sunday night, you’re cold, he’s hungry and the call for takeaway is loud and clear. But, you’re trying to eat clean and healthy, and there’s this little voice inside your head whispering to you, telling you that some greasy takeaway just aint gonna cut it. Well, I have the perfect antidote for you. Inspired by Gwyneth Paltrow’s new cookbook, It’s All Easy, I came across this recipe for Singapore Rice Noodles. Now, I tweaked it a little, reducing the quantity of oil, adding some extra greens (of course), as well as some sweet and tangy pickled ginger. And, instead of using curry powder (which I’m sure works amazingly too), I marinated the tofu in my favourite combination of Worcestershire Sauce, Tamari and Sesame oil. The rice noodles in this dish are gluten free, yet hearty and satisfying, whilst the depth of sweet and salty flavours are (thank you pickled ginger), guarantee to satisfy. Definitely one to keep on the rotation for cold and cosy winter Sunday nights xx
Singapore Rice Noodles with Tofu & Greens
Inspired By It’s All Easy, Recipe by Shelley Kamil
1 block firm tofu, cut to cubes
1tbs Worcestershire sauce
1tsp sesame oil
1 packet gluten free Flat Rice Noodles
1tbs sesame oil
1 yellow onion, finely chopped
2 bunches broccolini, chopped
2 handfuls sugar snap peas, sliced
2 generous handfuls green beans, chopped
1 bunch bok choy finely sliced
2-4 spring onions, sliced
2 free range eggs
1tsp sesame oil
Juice of ½ lime (optional)
Pickled Ginger To Serve (available at Health Food Stores or Asian Food Stores)
1. Begin by marinating the tofu. In a medium sized mixing bowl, whisk together 1tbs Tamari, 1tbs Worcestershire Sauce and 1tsp sesame oil, add the tofu, mix well to combine and leave to marinate for at least 10 minutes.
2. Cook the rice noodles as per pack. Usually, in a medium sized pot, over medium heat, immersed in boiling water for 8-10 minutes.
3. Heat 1tbs sesame oil in a large, deep pan. Add the onions and sauté for 1 minute, or until slightly translucent. Next, add the tofu, cook for 3-4 minutes or until slightly golden. Add the greens to the pan, except for the bok choy and sauté over medium heat for 3-4 minutes. Lastly, add the bok choy, cook for 1-2 minutes or until the leaves have wilted.
4. Add the cooked noodles to the pan (drained and dried), and mix to combine. Then make a whole in the centre of the pan and crack two eggs, mix vigorously to scramble the eggs, once the egg is cooked, mix back with the rest of the dish. Add 3-4tbs Tamari and a squeeze of lime and mix to combine. Divide evenly between serving plates and top with a little pickled ginger to taste.