Serves:4
Preparation time:15 min
Cooking time:30 min
Vegetable Broth:
- 2 litres vegetable stock
- 1 large brown onion, cut in quarters
- 4 thick slices ginger
- 4 garlic cloves, sliced
- 2 star anise
- 2 cinnamon quills
- 40ml Chang's Original Fish Sauce
- 4 tbs Chang's Original Hoisin Sauce
- 2 tbs Chang's Gluten Free Tamari Light Soy Sauce
Ingredients:
- 1 Chang's Thai Style Rice Noodles
- 2 cups broccoli florets, cut into small pieces
- 8 brown mushrooms, thinly sliced
- 250g firm tofu, sliced
- 3 tbs Chang's Original Hoisin Sauce
- 1 tbs hot sauce
- 1 tbs cooking oil
To Garnish:
- Thai mint / basil
- Coriander
- Red chilli
- Bean sprouts
- Lime
Method:
- Add to a pot all the Vegetable Broth ingredients and bring to boil. Reduced heat and simmer for 20 minutes. Strain broth and return to pot. Keep warm.
- In the meantime, prepare the tofu. Add to a pan the cooking oil and fry the tofu on both sides. Once lightly cooked, pour over the Original Hot Chilli Sauce and Hoisin Sauce and cook for a further few minutes, turning over to marinade both sides. Remove from heat.
- Prepare the noodles according to packet instructions. Strain and divide between the 4 bowls.
- Arrange the toppings (broccoli florets, mushrooms, tofu, mint, coriander, chilli and bean sprouts) over the noodles.
