Sticky pumpkin and rice noodles
This Asian-inspired vegetarian noodle dish is easy to make and brimming with flavour.
Ingredients
Sticky pumpkin and rice noodles
- 300 g thick fresh rice noodle rolls
- 2 tbsp peanut oil
- 220 g packet fried tofu puffs, sliced
- 600 g buttenut pumpkin, peeled, quartered, cut into 5mm slices
- 1/2 cup kecap manis
- 2 tbsp water
- 2 cloves garlic, thinly sliced
- 2 tbsp rice wine vinegar
- 200 g snake beans or green beans, trimmed, cut into 4cm lengths
- 2 tbsp lime juice
- 1 cup beansprouts
- 2/3 cup thai basil
Steps
Sticky pumpkin and rice noodles
- Cut noodles into 3cm pieces. Place in colander over heatproof bowl. Cover with just-boiled water. Soak 2-3 minutes until tender. Drain well, set aside.
- In a wok or flying pan, heat half oil on high. Stir-fry tofu 1-2 minutes, until crisp. Drain on paper towel.
- Heat remaining oil in same wok on high. Stir-fry pumpkin 3-4 minutes, until golden and almost tender.
- Add kecap manis, water and garlic to wok. Bring to boil. Return tofu to wok with vinegar. Stir-fry 1-2 minutes. Add noodles and beans and stir-fry 1 minute.
- Remove from heat. Toss through juice. Serve topped with beansprouts and basil.