Recipe: Appetizing Rice noodles with crispy tofu, Enoki mushroom vegetable broth

Rice noodles with crispy tofu, Enoki mushroom vegetable broth.

You can have Rice noodles with crispy tofu, Enoki mushroom vegetable broth using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Rice noodles with crispy tofu, Enoki mushroom vegetable broth

1. Prepare 1 pack of cooked rice noodle (you can buy them in most supermarket).
2. It's 1 box of vegetable stock (or you can use cube version or make your own).
3. Prepare 1 block of medium soft tofu.
4. Prepare 1 tbsp of cooking oil.
5. Prepare 1 pack of Enoki mushrooms.
6. You need 1 handful of peasnaps (cut off top and tail).
7. You need 3 of raddish (thin slices).
8. It's 2-3 tbsp of soysauce.
9. Prepare 1 tbsp of fish sauce (optional, leave this out if vegan and use salt instead).
10. You need 1 tsp of sugar.
11. Prepare 2-4 stalk of coriander.
12. You need 1 tsp of Shichi-mi (Japanese chilli seasoning) or you can just use chilli flakes.

Rice noodles with crispy tofu, Enoki mushroom vegetable broth step by step

1. Cut up tofu in 3 cm cubes. Pan on medium heat, add cooking oil and pan fry tofu until outside skin crisp up..
2. On a saucepan, add vegetable stock leave it until boil. Add rice noodles, mushrooms, peasnaps. Leave it cook for about 3-4 min..
3. Seasoning with soy sauce, fish sauce (optional), sugar.
4. Place noodles with soup, mushrooms and peasnaps in a bowl, add crispy tofu, radish, coriander and shici-mi or chilli flakes and enjoy 😉.

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