Stir fried noodles with tofu, leek and coriander Recipe

Malaysian inspired noodles stir fried with tofu, leeks, coriander and green chilli.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(18 votes) 4.3/5

Les ingrédients

Pour people
  • Fine rice noodle(s) : 300 g
  • Tofu : 200 g
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 2 g
  • Leek(s) : 1 whole
  • Ground coriander : 5 g
  • Ketjap manis : 2 Tbsp
  • Carrot(s) : 2 whole
  • Green chilli(s) : 1 whole
  • Maldon salt : 2 pinch(es)
  • Peanut oil : 10 ml


  • ETAPE 1

    Place the noodles into a bowl of water and leave to soften.

  • ETAPE 2

    Peel the carrots, cut into slices and then into julienne strips. Peel the shallots and finely slice. Thoroughly wash the leeks and cut into slices. Cut the chilli in half, remove the seeds and then finely dice. Peel and finely dice the garlic. Cut the tofu into cubes.

  • ETAPE 3

    Heat a work, add the peanut oil and then fry the tofu until golden brown. Add the shallots, carrots and leeks and cook until they begin to soften. Add the ketjab manis and the softened noodles and allow to cook through. Serve immediately.

Chef's tip

«Adapt this recipe for non-vegetarians by replacing the tofu with beef, chicken or seafood.»

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