1 pack rice noodles
30g fresh coriander
1 bunch asparagus
1 red pepper
Handful of spring greens
3 spring onions
2 red chillies
2 garlic cloves
Piece fresh ginger
25g roasted salted peanuts
200g marinated tofu
1 pack tamarind paste
2 tbsp tamari
- Boil a kettle of water. Fill a pan with the boiled water and put it on the hob. Add the pack of noodles. Cook on a low simmer for 10 minutes, until tender, stirring for the first 1 minute to prevent them from clumping.
- Once ready, rinse under cold water to stop them from sticking. Wash and shake the fresh coriander dry. Wash the asparagus. Snap off and discard the tough base of the stalks. Chop the rest into 3-4cm lengths.
- Peel and halve the kohlrabi. Using just one half of it, slice it in into thin half-moons, then into matchsticks. Wash, de-seed and chop the pepper into thin strips. Wash and finely slice the chillies, using 1 or 2, keeping the seeds in too.
- Peel and finely chop or crush 2 garlic cloves. Peel and finely grate the ginger. Chop the peanuts. Cut the tofu into 2cm squares. Roughly chop the coriander leaves. Crack the egg into a bowl and lightly beat the white and yolk together.
- Squeeze the juice from the lemon. Heat 2 tbsp of oil in a wok or large frying pan, to a medium heat. Add the garlic, ginger and chilli(es). Fry for 1 minute, stirring to prevent the garlic from burning. Turn up the heat.
- Add the asparagus, shredded greens, kohlrabi, pepper and tofu. Fry for 1 minute. Add the noodles, one third of the pack of tamarind and half the tamari. Add about 4 tbsp of water and stir for 1 minute. Turn down the heat.
- Push the ingredients to one side of the pan. Add the egg and stir for a few seconds so it starts to scramble. Add most of the spring onion and most of the coriander and stir. Remove from the heat. Taste and add lemon juice and more tamari and/or salt if needed.
- Divide between 2 serving bowls. Garnish with the peanuts and the rest of the onion and coriander.