Spicy chicken noodles with beancurd

Name: Spicy chicken noodles with beancurd
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 small cucumber, chopped; 1 large green chilli, seeded and finely sliced; ½ cup chopped Chinese celery/kun choy or plain celery; ½ cup chopped Chinese celery/kun choy or plain celery; 3 teaspoons fish sauce; ¼ cup coriander/cilantro/Chinese parsley leaves; ¼ cup coriander/cilantro/Chinese parsley leaves; ¼ cup coriander/cilantro/Chinese parsley leaves; 400 ml/12½ fl oz White Chicken Stock; 150 ml/5 fl oz coconut milk; 100 g/3½ oz sweet potato, cooked and puréed; 2 chicken breasts, finely sliced; 400 g/12½ oz fresh Hokkien egg noodles, blanched; 150 g/5 oz bean sprouts; 4 green onions/scallions, finely sliced; 4 green onions/scallions, finely sliced; 1 lime, quartered; 4 teaspoons Fried Shallot Slices; 6 candlenuts, ground; 8 teaspoons Black Pepper and Lemongrass Stir-Fry Paste; 20 ml/¾ fl oz chilli oil; 4 fresh beancurd/tofu squares, sliced; 4 fresh beancurd/tofu squares, sliced; vegetable oil, for deep-frying

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

vegetable oil, for deep-frying
4 fresh beancurd/tofu squares, sliced
20 ml/¾

Oceania
Australian
Australia
Pasta
Spicy

Method

Heat vegetable oil in a wok and fry beancurd, a few slices at a time, over high heat, turning carefully with a mesh spoon until golden and puffed. Remove carefully and drain on paper towel. Discard oil.
Heat chilli oil in wok and fry spice paste and ground candlenuts over low heat until fragrant. Add stock, coconut milk and sweet potato purée and bring to the b