Bring a touch of the east to Dorset with this seasonal Asian dish made of local, spring veg. It’s also refreshing and light and low in calories while being filling, great for those of you who are still keeping up with the New Year diets!
Ingredients:
1 pack of rice noodles
Sunflower oil
30g fresh coriander
1 bunch asparagus
Half kohlrabi
A handful of spring greens
3 spring onions
2 red chillis
2 garlic cloves
1 piece of fresh ginger
25g roasted, salted peanuts (optional)
200g marinated tofu
1 egg
1 pack tamarind paste
2 tbsp tamari
1 lemon
Salt to taste
You can find the majority of these ingredients from our farmshops and delis.
Method:
Start by boiling water in your kettle. Once boiled add to a saucepan and place on the hob to cook your noodles following the instructions on the packaging.
Once cooked, rinse the noodles under cold water to stop them from sticking, place to the side.
Wash and prepare your vegetables, cutting the asparagus into 3-4cm lengths, peel and halve the kohlrabi and slice half into the thin half moons and matchsticks.
Deseed and chop the pepper into strips and finely slice the chillies – keep the seeds in if you want it really hot.
Peel and either chop or crush the garlic, peel and grate the ginger and if you’re using peanuts, then chop at this stage. Cut the tofu into squares, roughly chop the coriander. In a separate bowl, crack the egg and lightly beat. Juice the lemon and leave to the side.
Heat 2tbsp oil in a wok or large frying pan, once warm, add the garlic, ginger and chilli, frying for a minute. Turn up the heat and add the asparagus, greens, kohlrabi, pepper and tofu. Fry for a further minute and then add the noodles. Add a third of the tamarind and half the tamari with 4tbsp of water and mix together. Turn down the heat and allow to cook for a further few minutes.
Push the veg and noodle mixture to the side and add the eggs to the other side, scrambling. Add most of the spring onion and most of the coriander and stir. Remove from the heat, add the lemon juice and taste, seasoning as you go.
Divide between serving bowls and garnish with peanuts, the rest of the onion and coriander.
