Rice noodles with bean curd skins

Name: Rice noodles with bean curd skins
Yield: Serves 4
Ingredients: 12 dried shiitake mushrooms; 40 g/1½ oz tiger lily buds (golden needles); 6 pieces sweet bean curd skins; vegetable oil, for deep-frying; 15 ml/1 tbsp dark soy sauce; 2.5 ml/½ tsp salt, or to taste; 200 g/7 oz rice vermicelli; 30 ml/2 tbsp vegetable oil, plus extra for drizzling; 3 garlic cloves, finely chopped; 175 g/6 oz Chinese leaves (Chinese cabbage), sliced thinly

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This is not an overly seasoned dish but rather a light and fresh-tasting dish that is perfect for a lunch or a midweek supper. The bean curd skins add colour and a crisp texture to this simple noodle recipe.

Ingredients

12 dried shiitake mushrooms
40 g/1½ oz tiger lily buds (golden needles)

Supper
Lunch
Vegan

Method

Soak the shiitake mushrooms in warm water for 1 hour, until softened. Strain and reserve the soaking water and top it up to make 300 ml/½ pint/1¼

Ingredients

Method

Photos