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Vegetarian Stir-Fried Pho Noodles
Rate this recipeIf you're wondering what to eat on full-moon day, make these vegetarian stir-fried pho noodles and save yourself the headache.
They're really tasty too.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
15 minutes
Servings
2
Level
Easy
Ingredients
Pho noodles
200 g
Carrots
1 piece
Silken tofu
2 piece
Bok choy
100 g
Peanuts
50 g
Tamarind
20 g
Implementation Steps
01
- Blanch the pho noodles briefly in boiling water, then drain.
- Cut the silken tofu into pieces.
- Peel the carrots and cut into thin strips.
- Cut the bok choy into lengths.
- Soak the tamarind in a little boiling water, then squeeze out the juice and discard the pulp.
- Cut the silken tofu into pieces.
- Peel the carrots and cut into thin strips.
- Cut the bok choy into lengths.
- Soak the tamarind in a little boiling water, then squeeze out the juice and discard the pulp.
02
- Heat a pan of oil.
- Fry the tofu until golden and crisp, then lift out and drain off the oil.
- Fry the tofu until golden and crisp, then lift out and drain off the oil.
03
- Pour off some of the oil, then add the bok choy and carrots and stir-fry until just cooked.
- Add the fried tofu and tamarind sauce and stir-fry together.
- Season with salt, sugar, pepper and soy sauce.
- Add the fried tofu and tamarind sauce and stir-fry together.
- Season with salt, sugar, pepper and soy sauce.
04
- Crush the peanuts.
- Add the peanuts and pho noodles to the pan.
- Stir-fry well and taste.
- When it tastes right, stir-fry for another 2 minutes, then turn off the heat.
The dish is ready.
- Add the peanuts and pho noodles to the pan.
- Stir-fry well and taste.
- When it tastes right, stir-fry for another 2 minutes, then turn off the heat.
The dish is ready.
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