ingredients
200g vermicelli rice noodles
1 tbsp medium curry powder
½ tsp turmeric powder
1 tsp caster sugar
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp Sriracha sauce, plus extra to serve
3 tbsp Borderfields Rapeseed Oil
1 onion, peeled and sliced
1 garlic clove, crushed
1 red pepper, sliced
125g shitake mushrooms, sliced
A handful fresh coriander, chopped, plus extra to serve
300g beansprouts
250g Tofu, cubed
1 red chilli, sliced, to serve
A handful of peanuts, toasted and chopped, to serve
1 lime, cut into wedges, to serve
method
Put the noodles into a large pan, cover with boiling water and leave to soak for 10 minutes.
In a small mixing bowl, mix together the curry powder, turmeric, sugar, sesame oil, soy sauce, Sriracha sauce and 1 tbsp cold water to make a sauce.
Heat a wok until very hot before adding the Borderfields Rapeseed Oil. Add the onion, garlic, red pepper and mushrooms. Stir fry for 3-4 minutes until softened and starting to brown. Drain the noodles and add them to the wok along with the sauce, coriander, beansprouts and Tofu. Stir fry for a further 3-4 minutes, tossing everything through the sauce. Adjust the seasoning with a little more soy sauce or sugar if necessary. Scatter over the sliced chilli, toasted peanuts and chopped coriander, drizzle with some Sriracha sauce and serve with the lime wedges.
