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SHOW RECIPE HIDE RECIPE |
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250 g (8 oz) tofu, diced 2 tablespoons dark soy sauce 1 teaspoon grated lime rind 175 g (6 oz) dried egg noodles 125 g (4 oz) button mushrooms, sliced 2 large carrots, cut into matchsticks 125 g (4 oz) sugar snap peas 125 g (4 oz) Chinese cabbage, shredded 2 tablespoons chopped coriander 2 slices of fresh root ginger (for Broth) 2 garlic cloves (for Broth) 2 coriander sprigs (for Broth) 2 lemon grass stalks, crushed (for Broth) 1 red chilli, bruised (for Broth)
Broth 1.8 litres (3 pints) vegetable stock |
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