Indonesian Style Spicy Noodles with Summer Cabbage
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Servings: 2
Ingredients
3 red chile peppers
3 garlic cloves, chopped
Juice of 2 limes
pinch of salt
1 small organic spring cabbage, shredded
300 g/10 oz. organic noodles (I used brown rice udon noodles), cooked, drained and refreshed in cold water
1 onion, sliced thinly
240 g/8 oz. firm tofu, gently pressed to remove excess moisture and then cut into roughly 1.5 cm cubes
6 organic spring onions, white and green parts, chopped diagonally
60 ml/4 TBSP soy sauce
30 ml/2 TBSP water
100 g/3.5 oz bean sprouts
20 g/4 tsp. unsalted peanuts
1 tbsp dried shallots
1 tbsp fresh coriander, chopped
3 tbsp groundnut oil
Method
1. First prepare the tofu by wrapping the block in a clean tea towel or several layers of kitchen paper and placing it between two flat chopping boards or baking trays. Put weights carefully on top and leave for at least thirty minutes.
2. Unwrap the block of tofu, wipe it dry and cut into 1-2 cm cubes. Roll the tofu cubes gently in the cornflour so that they are lightly coated.
3. Heat a wok over a high heat. As soon as it begins to smoke add two tablespoons of the groundnut oil. After thirty seconds add the tofu (you will need to do this in a couple of batches to avoid crowding the wok which would lower the temperature too drastically). Cook, stirring from time to time, until the tofu has crisped up and browned slightly. Remove from the pan with a slotted spoon and drain on kitchen paper. Set to one side.
4. Slice the tops of the chile pepper. Chop the remainder of the chile peppers roughly but don’t remove the seeds as this dish relies on their heat. Place in a mini chopper with the garlic, lime and salt and blitz into a paste (alternatively use a pestle and mortar to reduce to a paste). Add the soy sauce and water and stir to combine.
5. Wipe the wok clean and place it over a high heat. Once hot, add the peanuts and dry fry them, stirring constantly for a minute or two until they begin to brown. Remove the peanuts from the wok, lightly crush or chop them and set to one side.
6. Place the wok back on a high heat and add a further tablespoon of oil. Add the cabbage and Cook for three to four minutes until it is starting to color and wilt.
7. Add the spring onions and the bean sprouts and cook for a further two minutes, again stirring frequently, before adding the tofu, peanuts, noodles, the chile, soy sauce and water mixture and most of the chopped coriander, reserving a little for garnish. Stir to combine everything thoroughly.
8. Remove the wok from the heat and share the contents between two bowls. Top with the dried shallots and reserved chopped coriander and serve immediately.
From circusgardener.com