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Stir-fried
rice noodles, pork, marinated tofu and vegetables with a richly-flavored
Indonesian sauce.
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| 3
tablespoons soy
sauce |
| 2
tablespoons kecap manis |
| 3
teaspoons sesame
oil |
| 5
oz (150g) firm tofu—cubed |
| 3½
oz (100g) vermicelli
noodles |
| 2
tablespoons canola or peanut oil |
| 5
oz (150g) pork—cut into strips |
| 1
carrot—julienned |
| 1
green pepper—julienned |
| 1
onion—finely chopped |
| ½
stalk celery—thinly sliced |
| 2
cloves garlic—finely
chopped |
| 2
small red chilies—deseeded and cut into small strips |
| 2
tablespoons crushed roasted peanuts |
MIX
together 1 tablespoon soy sauce, 1 tablespoon kecap manis
and 1 teaspoon sesame oil in a shallow dish, add the tofu
and toss to coat. MARINATE the tofu in the fridge, covered,
for an hour. WHILE the tofu marinates, prepare
the noodles and rinse under cold water then set aside.
HEAT a wok or large frying pan over a high heat, add 1 tablespoon
of the oil and stir-fry the pork for 5 minutes. REMOVE and
set aside. SCRAPE the wok/frying pan clean. ADD the remaining
oil and stir-fry the marinated tofu, carrot, green pepper,
onion and celery for 5 minutes. ADD the garlic and chilies
and stir-fry for a minute. ADD the noodles and remaining soy
sauce, kecap manis and sesame oil and stir-fry for a further
minute. STIR through the cooked pork to heat through. SERVE
with the crushed peanuts on top.
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