Rich, spicy satay noodles with crispy tofu & egg
Dried chilli flakes
Rice wine vinegar
Satay sauce: fry off garlic in oil, add dried chilli which has been soaked in rice wine vinegar. Add ground peanuts, coconut cream, Kecap manis, sugar & soy sauce. Cook down until reduced.
Cook noodles as per instructions. Cool in ice water
Shallow fry diced tofu in verge oil
Thinly slice vegetables. Par cook
Put the dish together: stir fry Spring onions & fresh chilli. Add par cooked vegetables. Add satay sauce & stir through noodles until warm. add lemon juice to taste. Season
Top with fried tofu, fried chopped peanuts, fresh chopped spring onion, & sliced soft boiled egg.
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