Banana, Date and Cardamom Ice Cream
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Contains Nuts, Dairy Free
280g tofu, cut into chunks
300g chicken, cut into chunks
200g flat rice noodles or rice sticks
4 cloves of garlic, minced
2 shallots, chopped
1 onion, chopped
20g of chives
1 handful of chopped peanuts
2 handfuls of bean sprouts
For the sauce:
2 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp soy sauce
4 tbsp light brown sugar
2 tbsp tamarind paste (can also use rice vinegar)
½ tsp cayenne pepper
In a saucepan, boil the noodles for five minutes or until tender. Set aside.
Mix the sauce ingredients in a bowl. Set aside.
Heat oil in a wok and lightly fry the garlic, onions and shallots until soft. Add the chicken and tofu and cook until golden brown.
Push the chicken and tofu to one side of the pan, and crack the egg into the other side. Scramble and then mix into the chicken and tofu.
Add the sauce, beansprouts and cooked noodles. Mix well until the sauce is evenly coated.
Add the chives, stir through and quickly remove from heat.
Serve with a sprinkling of peanuts and a squeeze of lime.