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
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (peanut, celery, soya, sesame)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
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 andadd the cornflour witha 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!
6
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!)
7
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
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
