Name: Sticky pumpkin and rice noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 gram thick fresh rice noodle rolls; 2 tablespoon peanut oil; 220 gram packet fried tofu puffs, sliced; 600 gram buttenut pumpkin, peeled, quartered, cut into 5mm slices; 1/2 cup kecap manis; 2 tablespoon water; 2 clove garlic, thinly sliced; 2 tablespoon rice wine vinegar; 200 gram snake beans or green beans, trimmed, cut into 4cm lengths; 2 tablespoon lime juice; 1 cup beansprouts; 2/3 cup thai basil

Sticky pumpkin and rice noodles

This Asian-inspired vegetarian noodle dish is easy to make and brimming with flavour.

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

300 gram thick fresh rice noodle rolls

2 tablespoon peanut oil

220 gram packet fried tofu puffs, sliced

600 gram buttenut pumpkin, peeled, quartered, cut into 5mm slices

1/2 cup kecap manis

2 tablespoon water

2 clove garlic, thinly sliced

2 tablespoon rice wine vinegar

200 gram snake beans or green beans, trimmed, cut into 4cm lengths

2 tablespoon lime juice

1 cup beansprouts

2/3 cup thai basil

Method

1.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.

2.In a wok or flying pan, heat half oil on high. Stir-fry tofu 1-2 minutes, until crisp. Drain on paper towel.

3.Heat remaining oil in same wok on high. Stir-fry pumpkin 3-4 minutes, until golden and almost tender.

4.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.

5.Remove from heat. Toss through juice. Serve topped with beansprouts and basil.

Women's Weekly Food