Wide flat rice noodles form the heart of this vibrant dish, absorbing a rich blend of tamari and maple syrup. By crumbling the extra firm tofu and searing it with Kala Namak, you get a savoury depth that mimics traditional flavours perfectly. I love how the crunch of fresh carrots and green beans contrasts with the softness of the steamed noodles.
Mastering the Wok
The secret lies in the high heat of the wok, which quickly caramelises the vegetables while keeping them crisp. Adding the cherry tomatoes and spring onions at the very end ensures they retain their bright colour and fresh pop. A generous squeeze of lime and a sprinkle of crushed peanuts bring everything together for a truly tantalising finish that is easy for anyone to whip up at home.
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