Another dish suggested by the latest basket, thanks to a provided recipe from the newsletter reproduced below. Said recipe called for chicken but I substituted sliced baked tofu without a worry — that said, this is not a vegetarian dish due to the use of oyster and fish sauce. Variants can be suggested I’m sure!
1 pound noodles rice noodles
2 tablespoons oyster sauce
1 1/2 tablespoons fish sauce
1 teaspoon arrowroot
1 cup stock
3 tablespoons vegetable oil
3 cloves garlic finely minced
1 block baked tofu, thinly sliced
1 small bunch of tatsoi, chopped
1 tablespoon tamari soy sauce
Soak the rice noodles, or prepare according to package directions.
In a small bowl, mix together the oyster sauce, fish sauce, arrowroot
& chicken stock.
In a wok or large skillet, heat the oil over high heat. When the oil
begins to smoke, add the garlic & tofu. Stir-fry until the tofu
is just cooked through, about 3-5 minutes.
Add the noodles & the tamari. Toss to mix. The noodles should become a little golden & crisp on the edges.
Add the tatsoi. Stir fry rapidly for a few minutes, then add the sauce; cover & cook for a few minutes to allow the greens to cook down.
Toss to mix. Cook, stirring frequently, until the sauce thickens or another 1-2 minutes.