Yousif Al-Amin, 129 TESS feat. Megan Daley, TESS RPCV
16 oz / ~500 g wide flat rice noodles
2 tbsp dark soy sauce
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp cooking oil
100 g firm tofu, cubed
1 large carrot, diced
1 cup tomatoes, diced
2 cups chinese broccoli, chopped
6-7 cloves of garlic, smashed & peeled
4-5 Thai chilis, diced
Prepare rice noodles by placing them in a bowl and coating with a bit of dark soy sauce, taking the time to separate the noodles stuck together.
Heat up some cooking oil in a pan and saute garlic. Next, add diced carrots and allow 3-5 minutes to cook. Follow up with chopped chinese broccoli and Thai chilis.
While the veggies cook, add 2 tbsp soy sauce, 2 tbsp oyster sauce, and additional dark soy sauce as needed. Add tomatoes 1-2 minutes before your other veggies are finished. Move cooked veggies to the side.
In another pan, stir fry 3 eggs into small pieces. Set aside.
Fry up cubed tofu (or protein of choice). Set aside.
In your main pan, combine rice noodles, veggies, egg, and tofu. Mix together and stir fry on medium heat to combine all of your ingredients.
Serve with lime slices, dried crushed pepper flakes, and sugar on the side as toppings.