A vegetarian noodle stir-fry full of vigour and flavour
I
love going to my local Chinese supermarket; it’s like being at the top of the Magic Faraway Tree, where the world (and ergo my mealtimes) are full of wild possibilities and new travels for my tastebuds. A new favourite ingredient is rose red beancurd, so called because it’s red and fermented in a combination of red yeast and rose petals. The overall effect in this noodle recipe, a take on the Thai street food dish, suki hang, is that it imparts a delicious char siu flavour when cooked, which is a lot of magic for a single ingredient.
I used rose red fermented tofu by Wangzhihe, which can be found in Chinese supermarkets (or online), along with the mung bean noodles. Have everything prepped and ready to go, because this comes together very quickly. Can be easily doubled up to serve four.
Prep 15 min
