Ingredients:
- Rice noodles, preferably fresh ones from any Chinese market such as Ranch 99
- 200 gms extra-firm tofu, cut in 2 cm pieces
- 1 cup Broccoli florets
- 2 medium carrots, sliced
- ½ cup spring onions, chopped
- 1 cup boiled potatoes
- 1 cup tomatoes, diced
- 1 cup Chinese green such as baby bok choy
- 1 tbsp vegetable oil
- 1 tbsp low salt soya sauce
- 60 gm fried Rice Noodles paste such as Maggi’s Perencah Bihun Goreng paste
- 1 tbsp ketchup
- 1 tbsp sugar
- 1 tbsp lime juice
- Salt to taste
Method:
- Boil water and cook the noodles till desired softness and then drain them and keep them aside
- Stir fry the tofu and keep aside
- Heat the oil and stir fry the vegetables for 4-5 minutes on high heat. Don’t make them too soft
- Add the soya sauce and noodle paste and toss the vegetables on the heat so that the vegetables get coated with the paste
- After 2-3 minutes, add ketchup, sugar and salt and stir on medium heat for 2-3 minutes
- Increase the heat and add tofu and noodles and cook for another 2-3
- Stir in lemon juice and serve hot
Serves: 4
Remarks:
An attempt to reproduce Bihun goreng served in Singapore’s hawker centers!
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