
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
30 min
Cuisine
Vietnamese
This aromatic noodle bowl is inspired by a Vietnamese dish called Mì Quảng, which comes from the Quảng Nam province. It’s brimming with tofu, vegetables and herbs and served in a flavourful broth.
Prep Time
30 min
Cuisine
Vietnamese
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 582 kJ 140 kcal |
2071 kJ 497 kcal |
Fat of which saturates |
5.4 g 1.1 g |
19.1 g 3.9 g |
Carbohydrate of which sugars |
15 g 1.3 g |
53.5 g 4.8 g |
Fibre | 1.7 g | 5.9 g |
Protein | 7.8 g | 27.8 g |
Salt | 1.26 g | 4.48 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a full kettle
Peel and finely slice the shallot[s]
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Add the rice noodles to a bowl and cover them with boiled water
Add the turmeric, gently stir together and set aside – these are your turmeric rice noodles
Re-boil half a kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium high heat
Once hot, add the sliced shallot and cook for 1-2 min or until slightly softened
Once slightly softened, add the chopped garlic, chopped ginger and half the chopped chilli (can't handle the heat? Go easy!) and cook for 1 min or until fragrant
Crumble the Knorr vegetable stock cube[s] into the pan and add the Tamari soy sauce and 500ml [1L] boiled water
Bring to the boil over a high heat and once boiling, reduce the heat to low and cook for 7-8 min further – this is your broth
Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Drain the tofu
Once very hot, crumble the tofu into the pan and add the cornflour with a pinch of salt and pepper
Stir it all together and cook for 6-7 min, turning occasionally until golden and crisp
Tip: Different shapes and sizes are good for texture!
Meanwhile, cut the pak choi in half, separating the white bases and green tops
Cut the white bases into bite-sized pieces
Bash the roasted peanuts roughly with a rolling pin (keep them in the bag so you don't lose any!)
Add all the pak choi to the broth, roughly tear in the coriander and mint leaves and discard the stems
Increase the heat to a medium and cook, covered for 1-2 min further
Meanwhile, add the toasted sesame seeds and half the crushed roasted peanuts to the tofu and give everything a good mix up
Cook for 1 min further
Drain the turmeric rice noodles
Serve the turmeric rice noodles in bowls and pour over the broth and pak choi
Top with the scrambled tofu
Garnish with the remaining crushed peanuts and chopped red chilli (not a fan of spice? Just add a little!)
Enjoy!