Smoked Tofu and Mushroom Thai Lao Noodles Recipe By Chef Jeeny Maltese
My inspiration for this Lao style noodles recipe, comes from my love for fresh Thai aromatic flavours and textures. One of my favourite comfort foods right here, packed with great textures and bold flavours. An absolutely beautiful lunch or dinner recipe. If you like citrus and aromatic herbs flavours toogether, promise that this recipe will leave you craving for more.
- 1 lb mushrooms (oyster, shiitake, wood ear), finely chopped
- 400 g tofu smoked, finely grated
- 2 tbsp oil sesame
- 2 tbsp tamari sauce
- white pepper
- 300 g egg noodles eggs or glass noodles, previously cooked & cooled
- 1 garlic clove grated
- 1 lime freshly squeezed juice
- 2 tbsp fish sauce or tamari to taste
- 1 tbsp oil sesame
- 0.5 cup coriander finely Chopped
- 0.5 cup scallions finely Chopped
- 0.5 cup mint leaves torn
- 1 tbsp pepper flakes chan chan korean hot (optional)
- 1 tbsp sriracha sauce (optional)
- 1 tbsp sesame seeds toasted
- Lettuce or chinese cabbage leaves, chopped finely
- beans sprouts
- coriander sprinkle
- mint sprinkle
- Heat a wok or frying pan to medium-high heat and drizzle sesame oil.
- Add mushrooms and cook for about 8-10 minutes, or until most of the moisture has evaporated.
- Stir in the finely grated tofu and cook for about 5 minutes.
- Season with tamari and white pepper.
- Set aside to slightly cool.
- Combine all the ingredients to make the sauce, adjust seasoning and add chilli at this stage if desired.
- Mix gently, smoked tofu, mushrooms, cooked noodles, lettuce, beansprouts and add the sauce, combine well.
- Serve with the garnish ingredients and devour! This is a delicious dish served hot or cold, perfect to pack and go!