Uncle Maung's Noodles
Ingredients:
Burma Burma Maungs Chilli Garlic Paste - 5 tbsp
Udon Noodles - 200g
Pok Choy - 4 tbsp
Red Cabbage - ½ cup
French Beans sliced - 4 tbsp
Carrot sliced - 3 tbsp
Silken Tofu - ½ Cup
Green Tomato - 3 tbsp
Onion Shredded - 3 tbsp
Asparagus - 3 tbsp
Tamarind Juice - 2 tbsp
Black Pepper - 2 tsp
Salt to taste
Sugar to taste
Vegetable stock - ½ cup
To Garnish:
Spring Onion
Fried Garlic
Method:
Begin by blanching the Udon noodles until they are cooked, then set them aside.
Wash and cut vegetables into thin strips.
Cut the silken tofu into finger-sized pieces and deep fry until golden brown.
Blanch the vegetables till tender.
Heat a wok and add half the vegetable stock. Stir in Burma Burma’s Maung's Chilli Paste and dissolve it in the stock to create a flavourful sauce.
Add the tamarind juice and adjust the seasoning. Toss in the blanched Udon noodles and stir-fry them over high heat.
Transfer the noodles to a bowl and cover them to keep warm.
In the same wok, heat the remaining vegetable stock and add the additional Burma Burma’s Maung's Chilli Paste. Dissolve it thoroughly.
Incorporate the tamarind juice and adjust the seasoning. Add the remaining blanched vegetables.
Stir-fry the vegetables until they are cooked and well-coated with the sauce.
To serve, place the cooked vegetables on top of the noodles in a bowl.
Garnish with fried garlic and chopped spring onions.
