Prep: 15 mins
Cooking: 10 mins
100g rice vermicelli noodles (Lion brand)
4 purple (Asian) eschalots, finely chopped
3 garlic cloves, peeled
1 tsp salt
1/2 tsp ground white pepper
Pinch of ground nutmeg
2 tbs vegetable oil
1 x 7cm cinnamon stick
3 x 200g pkts Thai tofu (Soyco brand), halved diagonally
2 Flavorite tomatoes, cut into wedges
7 green shallots, ends trimmed, cut into 7cm lengths
2 tbs kecap manis
250ml (1 cup) water
1. Place the noodles in a heat proof bowl and cover with boiling water. Set aside for 5 mins to soak. Drain well.
2. Place eschalot, garlic, salt, pepper and nutmeg in a mortar and use a pestle to gently pund until a paste forms.
3. Heat oil in a wok over medium high heat until just smoking. Add garlic paste and cinnamon and stir fry for 2 minutes or until fragrant. Add tofu, tomato and shaloot and stir fry for 1 minute. Add the kecap manis and water and bring to the boil. Remove from heat. Add the noodles and gently toss until combined.
4. Spoon among bowls to serve.