Rice noodles with tofu and jicama

Rice noodles with tofu and jicama

By
From
East
Serves
4
Photographer
Leanne Kitchen

Slippery, cool rice noodles, crunchy and sweet jicama, aromatic herbs and slightly pungent nuoc cham provide a fabulous bowlful of contrasting tastes and textures – the whole thing finished off smoothly with a slick of hot, creamy coconut milk. Heaven in a bowl! Jicama is also known as yam bean and is used in Mexican and Chinese cooking as well as in Vietnamese – the culinary inspiration here – so try your local Asian or Latin supermarket. With its crisper-than-crisp, super-light texture, jicama is a little difficult to replace but, if you’re really struggling, substitute raw carrot.

Ingredients

Quantity Ingredient
400g dried wide rice noodles
200g mung bean sprouts
250g jicama, peeled and cut into fine matchsticks
2 lebanese cucumbers, cut into fine matchsticks
2 spring onions, trimmed and cut into fine matchsticks
250g fried tofu, cut into thin batons
100g roasted unsalted peanuts, coarsely chopped
handful coriander
handful thai basil, torn
handful perilla leaves, torn
220g Pickled carrot, drained
Nuoc cham
400ml thick coconut milk, heated

Method

  1. Cook the rice noodles according to the packet instructions. Drain and cool under running water, then drain again.
  2. Place the noodles, mung bean sprouts, vegetables, tofu, peanuts, herbs, pickled carrots and 125 ml of the nuoc cham in a large bowl. Toss to combine well, then divide among serving bowls.
  3. Serve immediately with the remaining nuoc cham and the hot coconut milk to pour over to taste.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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