Hoisin Tofu Skin & Mushroom Noodle Bowl
A super easy and tasty lunch or quick dinner dish made with yummy Mushrooms & Hoisin Sauce. Make ahead for a quick packed lunch!
Servings: 2
Ingredients
- 2 'cakes' of rice vermicelli noodles Rice Vermicelli noodles generally are packed in single serves in larger packs.
- 4-5 finely chopped spring onions
- 200 g sliced mushrooms I used a mix of Shitake & Chestnut, but ordinary button mushrooms are also fine
- 1 large handful greens, roughly chopped Kale, spinach, cabbage, . whatever you have that is fresh!
- 3-4 tablespoon Hoisin Sauce Or more if you like it saucy!
- 1 teaspoon nuetral oil like sunflower oil
- 50 g Bean Curd (tofu) skin soaked in warm water
Instructions
- Soak the dry Bean Curd skin in warm water, then drain.
- Sautee the mushrooms and spring onions in the oil until softened. Then add the bean curd & the hoisin sauce & mix well.
- Add the greens & cook through (the time will depend on what kind of greens. A minute or so for spinach, maybe a little longer for kale or broccoli!
- If you're going to eat this now, then do this step immediately. If you're taking this for lunch or to eat later, then do this then.
- Boil some water & soak the rice noodles fin freshly boiled water for approx 5 minutes (until soft) . Then drain.
- Add the sauteed mushroom & bean curd mix, mix & eat! (maybe add some extra sauce if you're feeling saucy!!)