Rating: 3 stars
10 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 2

If you can find salted radish at your local Asian market, do include a bit of it chopped here, as it adds a piquant flavor that's simply irresistible.

Naomi Duguid
Recipe by Cooking Light March 2013

Gallery

Marcus Nilsson; Styling: Tiziana Agnello

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: 1 1/2 cups noodle mixture and 1 1/2 tablespoons vinegar sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the noodles according to package directions; drain.

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  • Combine vinegar and 1 tablespoon sugar, stirring until sugar dissolves. Add banana pepper; set aside.

  • Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.

  • Combine remaining 1 teaspoon sugar, lime juice, and next 3 ingredients (through fish sauce). Combine eggs and salt, stirring well.

  • Heat a large wok over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add garlic; stir-fry 15 seconds. Add chicken; stir-fry for 2 minutes or until browned. Add pressed tofu; cook for 1 minute on each side or until browned. Pour in egg mixture; cook 45 seconds or until egg begins to set around chicken and tofu. Remove from pan; cut into large pieces.

  • Add remaining 1 1/2 tablespoons oil to wok; swirl to coat. Add 2 cups bean sprouts, green onions, and dried shrimp; stir-fry 1 minute. Add noodles and soy sauce mixture; stir-fry for 2 minutes, tossing until noodles are lightly browned. Add reserved egg mixture; toss to combine. Arrange remaining 2 cups bean sprouts on a platter; top with noodle mixture. Sprinkle with peanuts and cilantro. Serve with vinegar mixture.

Nutrition Facts

432 calories; fat 19.1g; saturated fat 3.6g; mono fat 8.3g; poly fat 6.1g; protein 14.3g; carbohydrates 52.7g; fiber 3.6g; cholesterol 110mg; iron 3.3mg; sodium 640mg; calcium 80mg.
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