Rice Noodles with Green Beans and Tofu

Ingredients

• 400 g rice noodles
• 1 large onion
• 600 g bush beans
• 20 g Ginger
• 400 g smoked tofu
• 4 tbsp light sesame oil
• 5 tbsp dark soy sauce
• 4 tbsp rice wine
• 2 tbsp red curry paste
• Salt
• ground pepper

Instructions

1. 1.

   Cook the noodles according to package instructions until al dente, drain, rinse with cold water, and set aside.

2. 2.

   Peel and quarter the onion, slicing it into strips. Wash the beans, trim ends, and cut them crosswise in half. Peel and finely chop the ginger. Cut the tofu into roughly 1 cm cubes.

3. 3.

   Heat the oil in a hot wok and stir‑fry the onion, ginger, and tofu for 3–4 minutes over high heat, stirring frequently. Deglaze with soy sauce and rice wine. Add the curry paste and beans, reduce the heat, and cook for about 8 minutes until the beans are firm yet crisp, stirring occasionally.

4. 4.

   Add the cooked noodles to the wok, warm them through, season with salt and pepper, and serve immediately.