Ingredients
- 3 cups coconut milk
- 1 tbsp tamarind paste mixed with 1/2 cup water
- 3 tbsp fish sauce
- 4 packets Obento ramen Noodles
- 100g bean sprouts
- 125g garlic chives, cut into 2 cm lengths
- 2 boiled eggs, peeled and halved
- 400g block of silken tofu
- 1 cup brown mushrooms, sliced
- 150 g green beans, cut into 3 cm lengths
- SPICE MIXTURE
- 1 lemongrass stalk, finely chopped
- 1 tsp Thai shrimp paste
- 3 tbsp peanut oil, plus extra for the vegetables
- 1/2 cup Lee Kum Kee soy bean paste
- 1 tsp salt
- 1 tbsp sugar
- 10 dried long red chillies
- 12 Asian shallots, roughly chopped
- GARNISH
- 1-2 green chillies, thinly sliced
- 3 spring onions, thinly sliced
- Fried shallots, small amount to sprinkle over
Method
- Make the SPICE MIXTURE. Use a mortar and pestle and pound the chillies, shallots, lemongrass and shrimp paste until it is a fine paste.
- In a frying pan, heat the peanut oil over medium heat and fry the paste for 10 minutes.
- Add the soy bean paste and cook for 1 minute. Stir the whole time. Sprinkle salt and sugar.
- Transfer the spice paste to a saucepan. Pour in the coconut milk and bring to the boil, stirring the whole time. Add the tamarind paste mix (with the water added), fish sauce and simmer for 3-4 minutes.
- Meanwhile, boil some water. Soak the Obento ramen noodles for 1-2 minutes, loosen, then drain.
- Reheat the frying pan. Add mushrooms and beans and fry with some extra peanut oil for 4-5 minutes. Add bean sprouts and garlic chives and toss for a further 1 minute.
- When the Obento ramen noodles are cooked, transfer to a serving bowl and top with stir fried mushrooms, beans, shallots and bean sprouts. Add tofu and egg. Pour over the sauce.
- Garnish with sliced chillies, spring onions and a sprinkling of fried shallots.
Product used in recipe
- Lee Kum Kee - Soy Bean Sauce
- Obento - Ramen Noodles
