The basis of this amazing Asian dish is thin rice noodles, topped with slices of tofu, celery, sweet pepper and spices that give noodles a unique taste. Until steamed noodles, the remaining ingredients are fried in a pan using the steer-fry technique along with curry madras powder and then mixed in a pan with noodles and a little chicken broth to make the dish hearty and rich. Before serving each serving of noodles with tofu and vegetables is sprinkled with mung bean sprouts (or masha) that fill the dish with many useful trace elements and vitamins. Nutrition value of one serving: (total 4) Calories 470, total fats one 9 g., Saturated fats 2 g., Proteins 15 g., carbohydrates 62 g., fiber 6 g., cholesterol 0 mg., sodium 890 мг., сахар 4 г. 
Time: 40 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr thin rice noodles
- 1/4 Art. vegetable oil
- 400 gr. hard tofu, diced 1 cm.
- 4 feathers of green onion, cut into pieces of 5 cm.
- 2 stalks of celery, thinly sliced
- 1 red bell pepper, sliced in thin strips
- 2 tbsp. l curry madras powder
- 3 tbsp. l soy sauce
- 0.5 tbsp. lightly salted chicken or vegetable stock
- Half lime juice + serving wedges
- 1 tbsp. mung bean sprouts
Recipes with similar ingredients: rice noodles, tofu, pepper sweet, celery, green onions, soy sauce, lime juice, beans sprouts
Recipe preparation:
- Put the noodles in a large bowl, pour hot water and soak for about 4 minutes until it is soft. Drain water and rinse the noodles under cold water.
- Meanwhile, in a large frying pan with non-stick coating on over high heat, heat 2 tbsp. l vegetable oil. Add tofu spread in one layer and fry, without interfering, until golden brown from below, about 4 minutes. Gently mix with a spatula and fry, stirring occasionally until golden, about 4 minutes more; salt it.
- Add 1 more tbsp. l vegetable oil, chives, celery and bell peppers and fry, stirring, until vegetables become crispy-soft, about 2 minutes. Add 1 tbsp. l curry powder and salt to taste. Stir so that all vegetables are covered with spices and fry for about 1 minute. Transfer tofu and vegetables to a bowl.
- Add the remaining 1 tbsp. l vegetable oil and 1 tbsp. l curry powder in the pan. Add the noodles (drain the water) and cook, stirring until it turns yellow, 1-2 minutes. Add a mixture of tofu, soy sauce and chicken stock and cook, stirring, until most of the liquid has evaporated, 1-2 minutes. Add juice lime and salt to taste. Sprinkle each serving with bean sprouts Mung and serve with lime wedges.
