Cambodian Noodle Bowl – MAHI Cambodian Noodle Bowl – MAHI

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Cambodian Noodle Bowl

Take a stroll into the East with this delicious Cambodian Noodle Bowl with Marinade Tofu. In only 35 mins you can be chowing down on the scrumptious meal. 

Prep Time20 minutes

Cook Time-15 minutes

Total time: 35 minutes

Serves– 4 people

Ingredients: 

    • •4 portions thin rice noodles 3 tbsp vegetable oil
    • •2 cloves smashed garlic 1/2 tsp sea salt
    • •1 block sliced tofu
    • •4 tbsp MAHI Wing Marinade 1 cup corn starch
    • •2 cups bean sprouts (blanched) 1/4 cup peanuts
    • •2 sliced spring onions
    • •1/2 sliced cucumber
    • •1 cup coriander
    • •1/2 fresh sliced red chilli 1 quartered lime
    • •2 tbsp soy sauce

 

Method:

    1. Start by marinating your tofu slices in 4 tablespoons of our MAHI marinade and let it sit while you boil your noodles. Bring a large pot of water to the boil and submerge your noodles. Turn off the heat and allow the noodles to loosen by stirring them. Let them cook for up to 8 minutes, then drain and rinse the noodles under cold water. Drain in a colander to dry the noodles off as much as possible. Pour your vegetable oil into a large pan and set to a medium heat until hot. Add the garlic into the oil and cook until golden to flavour the oil, then remove. Toss into the noodles for a few seconds and add some sea salt. Remove noodles and divide into bowls.Place your tofu strips next to a bowl of corn starch, and submerge each slice until all sides are covered and set aside onto a new plate. Once all are coated, place them into a hot pan and sear off each side for 2-3 minutes, or until golden brown. Remove your tofu from the pan and place onto a plate. To serve, top each noodle bowl with the bean sprouts, peanuts, cucumber, spring onions and your fried tofu. Garnish with coriander, fresh chilli and lime – you can even drizzle a little more MAHI marinade for a bite! Time to dig in…

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