Ingredients
Servings: 2
3 red chilli peppers
3 garlic cloves, chopped
Juice of 2 limes
pinch of salt
1 small organic spring cabbage, shredded
300 g organic noodles (I used brown rice udon noodles), cooked, drained and refreshed in cold water
1 onion, sliced thinly
240 g firm tofu, gently pressed to remove excess moisture and then cut into roughly 1.5 cm cubes
6 organic spring onions, white and green parts, chopped diagonally
60 ml soy sauce
30 ml water
100 g bean sprouts
20 g unsalted peanuts
1 tbsp dried shallots
1 tbsp fresh coriander, chopped
3 tbsp groundnut oil
Preparation
