Ingredients:
Rice Vermicelli or Plain Noodles – 110 gms
Water – 1 1/2 litres
Chunky Peanut Butter – 1/4 cup
Soy Sauce – 1/8 cup
Chinese Rice Wine – 1 tblsp
Ginger – 1 tsp, minced
Tofu – 50 gms, firm, diced, lightly roasted
Spring Onions – 2, trimmed, chopped
Red Capsicum – 1/4 cup, diced, roasted
Water Chestnuts – 1/4 cup, slivered
Coriander Leaves – 1 tblsp, chopped
Method:
1. Pour 3/4ths of the water into a large pan.
2. Bring it to a boil over moderate flame.
3. Cook the noodles till it is al dente, about 4 to 5 minutes.
4. Drain and refresh under cold running water.
5. Combine the peanut butter, soy sauce, rice wine, 1 tblsp water and minced ginger.
6. Whisk well.
7. Add the cooked noodles, tofu, spring onions, capsicum, chestnuts and coriander leaves.
8. Toss to mix well.
9. Serve warm.
Note: image is for illustration purposes only and not that of the actual recipe.
