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
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*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.
Ingredients contain
1 shallot
shallot
100g Thai rice noodles
rice flour (83.5%) water (16.5%)
1 red chilli
red chilli
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
whole hulled sesame seeds (100%), . Produced in a factory that handles nuts, soya, mustard, celery and fish.
3g cornflour
maize starch (100%)
Allergens
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
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