200g Evergreen’s Yang Chun noodles
100g Evergreen’s Hard Tofu
½ tbsp garlic powder
3 tbsp soy sauce
4 tbsp flour
FOR THE SOUP
2 tbsp soy sauce
2 tbsp sesame oil
3 garlic cloves, minced
1 tbsp chili paste
4 tbsp red curry paste
1 large can coconut milk
Water or stock
Salt as needed
TO SERVE
Julienned pickled carrots
Soft boiled eggs
Coriander
Spring onions
Chopped red chilli
Step 1
Cut the tofu into thick pieces and marinate them in the soy sauce & garlic powder mixture for 30 minutes. Once they are well-marinated, coat them evenly with flour on both sides for a complete flour coating. At the same time, cook the noodles till they are chewy.
Step 2
Heat some oil in the pan. Once the oil is hot, shallow fry these tofu pieces till they are golden brown and crispy.
Step 3
Add soy sauce, red curry paste, sesame oil, garlic mince, chilli paste, coconut milk, and water into the pot. Cook till all the ingredients are thoroughly combined. Then, pour the soup into a bowl.
Step 4
Add the noodles into the bowl. Garnish with soft boil eggs, red chilli, carrot, spring onions, and crispy tofu pieces. Enjoy!
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