Smoked Tofu and Mushroom Thai Lao Noodles Recipe By Chef Jeeny Maltese

Name: Smoked Tofu and Mushroom Thai Lao Noodles Recipe By Chef Jeeny Maltese
Prep time: 5 min
Cook time: 15 min
Ingredients: 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)

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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.

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Prep Time 5 mins

Cook Time 15 mins

Course Main Course

Cuisine Thai

Servings

Calories 784 kcal

Ingredients

Main

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

Sauce

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

Garnish

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

Instructions

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!

Notes

RECIPE BY CHEF JEENY MALTESE

Jeeny Maltese, a Latin-American born TV chef & food writer. Featuring as celebrity chef on the RTE “Today Show with Maura & Daithi” and Virgin Media “The Six O’Clock Show”. Keynote speaker and guest chef at top festivals & events nationwide. Passionate about good eating & good food, making it accessible for everyone, through her cooking methods and philosophy. Enamoured with Ireland’s stunning land, quality food produce & its passionate people.

You can catch up with Jeeny at all the top summer food festivals this year, doing live cooking demonstrations on stage all over the country, from Taste of Dublin, Galway International Food Festival, Taste of Cavan, Savour Kilkenny and many more.

Nutrition

Calories: 784kcalCarbohydrates: 128gProtein: 38gFat: 16gSaturated Fat: 2gCholesterol: 63mgSodium: 1355mgPotassium: 731mgFiber: 12gSugar: 14gVitamin A: 1138IUVitamin C: 32mgCalcium: 268mgIron: 9mg

Keyword HEALTHY, VEGAN, VEGETARIAN

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