Yesterday, I made a rather quick lunch out of leftovers. I love using what’s left in my fridge and pantry, making something new out of of bits and pieces. Connecting the dots.
This noodle lunch was definitively something I will make again and again.
When it comes to spicing, I find that there is not a more magical combination than that of sesame oil, chili, ginger, garlic and soy sauce to produce a flavour that makes your palate tell your brain that you are somewhere in the far East. An express-lane to the “tastes like Asia” feeling….
Simple and tasty. What is there not to like about that?
- 5 carrots
- 1 onion
- 2 big garlic cloves
- a 2 cm piece of ginger, grated
- chili flakes
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 50 ml water
- 1 spring onion cut in small pieces
- 100 g tofu
- some drops of oil
- 2 portions of mung-bean noodles and/or other bean noodles (i.e. edamame bean fettucine)
- Preheat the oven at 200 C (390 F)
- Peel and cut the carrots and onion in wedges
- Mince and grate the garlic and ginger
- Place the vegetables in an oven tray
- Add the spices, the oil, water and soy sauce
- Place the tofu in a separate small oven tray with some drops of oil
- Cut the spring onion in pieces and sprinkle over the tofu
- Place both trays in the preheated oven
- Remove the tofu when it is golden and the onion has softened
- Bake the carrots until they are almost tender (20-30 min)
- Add 100 ml of water
- After about 5 minutes, turn off the oven and let the vegetables keep cooking
- Cut the lettuce in pieces and steam it in a pot with some tablespoons of water, put aside
- Place the noodles in boiling water, cover with a lid and cut off the heat
- When the noodles are done, strain them and place in two bowls
- Add the vegetables and the tofu
- Pour the broth over the noodles
- Top with coriander or parsley
- Make a bigger batch of vegetables to serve more people or to keep in the fridge for a couple of days.
- You can also stir-fry the spring onion & tofu in a pan