Meera Sodha's recipe for noodles with rose beancurd, spring greens, and egg offers a vegetarian stir-fry bursting with vigour and flavour. This dish draws inspiration from Thai street food, specifically suki hang, and showcases the unique magic of rose red beancurd.
The Magic of Rose Beancurd
Rose red beancurd, a fermented ingredient made with red yeast and rose petals, imparts a delicious char siu flavour when cooked. Meera describes visiting her local Chinese supermarket as akin to exploring the top of the Magic Faraway Tree, where endless culinary possibilities await. This recipe uses Wangzhihe brand rose red fermented tofu, available in Chinese supermarkets or online, along with mung bean noodles for an authentic touch.
Preparation and Cooking Tips
Have all ingredients prepped and ready before starting, as this dish comes together quickly. It serves two but can easily be doubled for four. The prep time is 15 minutes, with a cook time of 40 minutes.
Ingredients for the Sauce
- 2 cubes rose beancurd, plus 2½ tbsp juice from the jar
- 3 garlic cloves, peeled and finely grated or minced
- 2 tbsp rice vinegar
- 3½ tbsp light soy sauce
- 2½ tbsp toasted white sesame seeds
- 1 bird’s eye chilli, stalk discarded, flesh very finely chopped
Ingredients for the Noodles
- 150g dried mung bean noodles
- 2 tbsp rapeseed oil
- 100g spring onions, whites and greens, finely sliced, washed and drained
- 150g fine beans, sliced on an angle into 2cm pieces
- 200g cherry tomatoes, halved
- 200g spring greens, cored and shredded
- 2 medium eggs
- 20g Thai basil, leaves picked
Cooking Instructions
Begin by cutting the noodles with scissors if necessary, then cook according to packet instructions—typically in boiling water or soaked in warm water. Drain well, rinse under cold water, and drain again.
To make the sauce, mash the beancurd and its juice into a smooth paste. Add the garlic, rice vinegar, soy sauce, sesame seeds, and chilli, mixing thoroughly.
Heat the rapeseed oil in a wide frying pan over medium-high heat. Once hot, add the spring onions and stir-fry for a couple of minutes. Incorporate the beans, stir-frying for two to three minutes, then add the tomatoes and spring greens. Continue stir-frying for another three minutes until the greens are wilted.
Push all the vegetables to one side of the pan. On the other side, add the eggs and scramble them. Stir the scrambled eggs into the vegetables until well combined.
Add the noodles and sauce to the pan. Use a spaghetti fork and a wooden spoon to pull the sauce and vegetables through the noodles, ensuring everything is well mixed. Remove from heat, fold in the Thai basil, and serve immediately.
This recipe highlights the versatility and rich flavours of vegetarian cooking, making it a perfect main course for any meal.
