Maggi Masala Magic is great option for those days when you don’t fancy eye-watering spice.

In any case, my favourite thing to do is dress up my instant noodles with add-ins. In the case of those dynamite Korean noodles, I slice up medium-firm tofu into cubes, pop it into double the amount of water stated on the pack, add a liberal heap of kimchi and a handful of grated carrots along with the seasoning packs included.

The result is a shockingly-inauthentic attempt at Kimchi-jjigae. I apologise to Korean grandmothers everywhere. However, my midnight bowl is both fast and satisfying.

So what’s Maggi Noodles Chaat?

Seems pretty self explanatory but let me break it down for you; First, you take a packet or two of India’s favourite instant noodle, Maggi Masala Magic.

Break them up into smaller pieces, saute in oil until slightly golden, add the masala magic packet, and just a splash of water (not the whole amount). Cover and cook for 2 minutes.

Thow in some boiled potatoes and chickpeas. Stir and heat through. A handful of chopped red onions, tomatoes and fresh coriander go in. Toss. Pile inelegantly onto a plate.

Top with a mountain of Indian chaat favourites like crunchy sev, masala yoghurt, more onions, tomatoes, chaat masala and three kinds of chutney. I won’t even tell if you choose to sprinkle in some crushed crisps. Dig in fast so you don’t have to share. Leave no clues of your midnight feast.

Or, of course, you can make it as a legit day time snack and share it with everyone. Either way, I promise it will smash your chaat cravings like a flavour whack-a-mole.

My Secret Snack List (contains affliate links)

Check out what’s in my snack cupboard 24/7. I never run out of these things! Includes what I eat to feed my noodle obsession, broth cravings, savoury snacks and sweet treats.

See the full list here.

Troubleshooting: Maggi Noodles Chaat

Print

Maggi Noodles Chaat

If you're a secret (or not-so-secret) fan of instant noodles, this street-style Indian chaat is the snack of your DREAMS! Noodles topped with potatoes, chickpeas, onions, tomatoes, masala yoghurt, chutneys and crunchy sev. So snackable!

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Indian

Keyword chaat, noodles, street food

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 2 packs of Maggi masala magic
• 1 tbsp cooking oil I used rice bran oil
• 150 ml water
• 120 g cooked chickpeas cold
• 200 g potatoes boiled in their skins, peeled and then diced
• 1 small red onion finely diced
• 1 tomato finely diced

For the masala yoghurt:

• 150 g plain yoghurt
• 1 tsp roasted cumin seeds ground
• 2 tsp sugar
• 1/2 tsp black salt

For the green chutney:

• 50 g fresh coriander including stalks
• 10-15 fresh mint leaves
• 25 cashews soaked in hot water for 30 minutes and then drained
• 2 green chillies or to taste
• 1 clove garlic
• 2 tbsp lemon juice
• 1/2 tsp salt
• 2 tsp sugar
• 2 tbsp water

For the chaat toppings:

• 2 tbsp fresh coriander leaves
• 2 tbsp sev or bhujia
• 1/4 tsp chaat masala
• 1/4 tsp chilli powder
• Lemon wedges to serve
• 2 tbsp your favourite tamarind chutney
• 2 tbsp your favourite red chutney I used a red chilli chutney

Instructions

To make the green chutney:

• Add all the ingredients to a small blender and blend to a smooth purée. Refrigerate until needed.

To make the masala yoghurt:

• Mix all the ingredients together in a bowl and refrigerate until needed.

To cook the noodles:

• Place a pan over a medium heat. Break the noodle cakes up with your hands. Add the oil and saute the noodles of a medium heat for 90 seconds or so.
• Add the packets of magic masala that come in the Maggi packets, along with 150ml water.
• Place a lid on the pan and cook over a moderately low heat for 2 minutes. Remove the lid and stir well.
• Add the chickpeas, potatoes, onions and tomatoes. Stir to combine and allow to cool for 10 minutes or so. It shouldn't be super hot when you put the toppings on, unless you prefer it like that of course.
• Pile the noodles onto a plate and top with the green chutney, masala yoghurt and remaining chaat toppings (fresh coriander, tamarind chutney, red chutney, sev or bhujia, chilli powder, chaat masala and lemon wedges). Go wild and add as much or as little of everything as you like.

Video

Notes

This chaat is best eaten as soon as the toppings have gone on.

My recipe serves 4 as part of a larger meal or two hungry people as a snack.

Pin it for later!

If you like this, you’ll love my recipe for Veg Hakka Noodles

The post Maggi Noodles Chaat appeared first on Sanjana.Feasts.

Has anyone ever been out for Indo-Chinese food and not ordered Hakka Noodles? I could be mistaken, but I’m 83% sure it’s international law that you order at least one portion.

What is Indo-Chinese food?

Indo-Chinese cuisine is a treasured part of India’s food culture. The Chinese immigrant community in India began centuries ago, and many settlers lay down new roots around the ports of Kolkata and Madras. The vibrant and flavoursome cooking of India’s Chinese communities has carved a place in all our appetites.

Indo-Chinese favourite dishes

In Indo-Chinese cooking, the techniques of Chinese cooking meet Indian flavours (and vice versa), to create fresh, exciting dishes. The fiery heat of Chilli Paneer, offset by the tang of Gobi Manchurian or the mild, carby goodness of Burnt Garlic Fried Rice and Hakka Noodles. It’s flavour-rich comfort food that’s fast and filling. It’s not uncommon to spot Schezwan Dosas (that usually contain no Sichuan peppercorns), Manchow Soup, Honey-Chilli Potatoes and Chow Mein Samosas on Indian restaurant menus everywhere.

Who decides what is authentic?

The world of Indo-Chinese food is vast, rich and may seem utterly inauthentic to many people. But really, who cares about “authenticity” when the food tastes this good?

Indo Chinese food around the world

While Indo-Chinese is an integral part of India’s culinary scene, it’s also made its way around the world and is loved among Indian communities outside of India too. It’s a popular street food choice, as well as a restaurant favourite. Many Indian restaurants today even have separate menus for their Indo-Chinese dishes. In the UK, Chilli Mogo (or Indo-Chinese chilli cassava) is a very popular dish. It has come to be loved by many and is a product of those who have roots in both India and East Africa (where cassava is a staple carbohydrate).

Food travels with us

It is the beautiful evolution of cuisine through physical migration and cultural shifts; Food without borders. How to serve Hakka Noodles Hakka Noodles are an any time, any place noodle affair. This vegetarian version makes for a delicious lunch or dinner. Serve them with other Indo-Chinese favourites such as Chilli Paneer or Gobi Manchurian, or simply as they are.

30-minute Vegetarian Hakka Noodles

These Vegetarian Hakka Noodles are the ultimate quick meal. I often serve Vegetarian Hakka Noodles alongside some pan-fried tofu for added protein. However, you could always throw in some soy mince, seitan or tempeh.

Ingredients: What you need to make Vegetarian Hakka Noodles

• Thin wheat flour noodles (these are the most commonly-used variety for this dish but any noodles will work).
• Water
• Turmeric
• Any oil with a high smoke point (e.g. rapeseed, sunflower, vegetable)
• Carrots
• Peppers (capsicum/bell peppers)
• Chinese leaf cabbage or any other white cabbage
• Bok choy
• Babycorn
• Garlic
• Dried red chillies (or fresh chillies/chilli flakes)
• Light soy sauce
• Rice vinegar (or any white vinegar)
• Ground white pepper
• Sugar
• Salt
• MSG (optional)

Print

Vegetarian Hakka Noodles

Hakka Noodles are an any time, any place noodle affair. This vegetarian version makes for a delicious lunch or dinner. Serve them with other Indo-Chinese favourites such as Chilli Paneer or Gobi Manchurian, or simply as they are. These Vegetarian Hakka Noodles are the ultimate quick meal.

Course Appetizer, Main Course, Side Dish

Cuisine Chinese, Indian

Keyword garlic, indo-chinese, noodles, soy sauce, vegan, vegetables, vegetarian

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Author Sanjana

Equipment

• Large wok, kadai or frying pan (cast iron, aluminium or steel work best), but any will do.

Ingredients

For the noodles:

• 250 g dried thin wheat flour noodles (or any noodles of your choice)
• 1/2 tsp turmeric
• 2 tsp oil

For stir frying:

• 1 tbsp oil (sunflower, vegetable, peanut, canola or rapeseed are ideal)
• 1 carrot julienned
• 2 peppers julienned
• 80 g Chinese cabbage or white cabbage finely shredded
• 1 bulb bok choy
• 6 spring onions finely chopped, white and green parts divided
• 50 g baby corn quartered lengthways
• 4 large cloves garlic crushed
• 3-4 dried red chillies or to taste
• 2 tbsp light soy sauce
• 2 tsp white vinegar
• 1/4 tsp ground white pepper
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp MSG (optional)

Instructions

• Bring a large pan or wok filled with plenty of water to the boil. Add the salt and turmeric. Boil the noodles according to package directions, reducing the cook time by two minutes. The noodles should be 80% cooked. They will appear red but the colour will change once stir-fried. Drain the noodles and wash them under cold running water to remove excess starch so they don’t stick together. Add 2 tsp oil and toss to coat all the noodles well.
• Heat up a large wok or pan. Once smoking hot, add the oil, garlic, dried chillies, spring onion (white parts only), and peppers. Stir fry for 30-40 seconds and then add the carrot, cabbage, baby corn and bok choy in rapid succession. Stir fry for 1 minute and then add the soy sauce, vinegar, white pepper, sugar, salt and MSG (if using). Stir to combine.
• Quickly add the cooked noodles and stir fry or toss to coat them well in the vegetables and light sauce. You will notice the colour of the noodles changes almost immediately. It will go from a reddish orange to egg yellow. This is due to the vinegar and the heat of the wok. Stir fry for no longer than 1 minute and then serve, garnished with the spring onion greens.

Video

Notes

• Store leftovers in an airtight container in the fridge. Eat within 2 days.
• Serve with your favourite Indo-Chinese dishes.

Pin Vegetarian Hakka Noodles for later!

If you like this recipe, you’ll love this Chilli Paneer

Love Sanjana

The post Vegetarian Hakka Noodles appeared first on Sanjana.Feasts.

A bad poem about great ramen:

If you’re in the mood
Send me some noods
Oh to satisfy this craving
For you ramen, I’m raving
Udon know how happy I’d be
For a big ‘ol bowl or three

A bad poet (me).

I don’t know about you but I could eat noodles every day. I like to work them into my meal rotation every week, pairing with different broths and sauces to keep things feeling fresh and exciting.

Sundays in our home are reserved for nutritious and wholesome broths that I simmer low and slow. Slow cooking allows the aromatics to gently steep into the broth, releasing beautiful fragrance and goodness. Each drop of infused broth packs flavour and that’s what makes it, in my eyes, worthy of the name “Liquid Gold”.

What is ramen?

Ramen might be a one-bowl Japanese food hero, but the broth and noodle combo is as varied as it is delicious.

Not all ramens are the born the same. Some are punchy and intense, others light and fresh. The broth is what sets your taste and tone – noodles and other ramen ingredients are there to enhance the umami-rich liquid. In other words, it’s ALL ABOUT THE BROTH.

Can I make “Liquid Gold” Vegan Ramen ahead of time?

You can make the stock up to the end of step 1 a day ahead. Keep it refrigerated.

What gives this vegan ramen flavour?

Without the traditional bone broth base, this vegan ramen gets its umami flavours from miso paste, mushrooms, soy sauce, vegan oyster sauce and vegan stock (I use Massel Chicken-style stock cubes – click here to buy). Ultimately, this is a fast and easy way of adding lots of earthy flavour.

What kind of noodles should I use for this vegan ramen?

The choice is yours! I use udon for their wholesome, filling quality. Bodhi loves them as they’re easy for little fingers to pick up, too. However, there are no rules when it comes to choosing your ramen noodles. Use whatever you like or whatever you have. I’ve made countless versions using classic wheat flour noodles, soba noodles (buckwheat noodles), rice noodles, edamame noodles and everything in between. Go wild.

Can I use other vegetables in “Liquid Gold” Vegan Ramen?

Absolutely. This is a great recipe for using up any veggies you have leftover in the fridge.

Print

“Liquid Gold” Vegan Ramen

BEHOLD! “Liquid Gold” Vegan Ramen featuring the most SLURPABLE miso mushroom-turmeric broth and the best kind of noodles out there… udon.

Course Lunch, Main Course

Cuisine Asian

Keyword broth, mushrooms, noodles, soup, vegan

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 4

Equipment

• Large stockpot
• Sieve

Ingredients

For the broth:

• 1 L water
• 2 veggie stock cubes (I use Massel)
• 4-5 dried shiitake mushrooms
• 50 g coriander stalks reserve the leaves for garnishing
• 1- inch piece ginger sliced
• 1- inch piece fresh turmeric or 1/4 tsp ground
• 2 sticks lemongrass bruised
• 3-4 kaffir lime leaves
• 2- inch piece orange peel
• 2 large spring onions trimmed and halved
• 2 tbsp soy sauce
• 1 tsp white miso paste
• 2 tbsp vegan oyster sauce
• 1 star anise
• 1/4 turmeric

For the bowls:

• 250 g noodles of your choice cooked and rinsed under cold water
• 150 g tofu puffs halved
• 100 g broccoli florets blanched
• 150 g mixed mushrooms I used sliced chestnut and whole enoki
• 2 heads pak choi sliced
• 100 g tinned bamboo shoots drained
• 8-10 frozen vegan gyoza

To serve:

• 3 spring onions sliced on the bias
• Reserved coriander leaves chopped

Instructions

• Place all the ingredients for the broth in a large stock pot. Cover and simmer for 2 hours. Sieve the broth into a bowl. Discard the aromatics left in the sieve.
• Return the stock to the pot, add the veggies and gyoza, and bring to a boil. Simmer covered for 5 minutes.
• Divide the noodles between 4 large serving bowls and ladle over the broth, veggies and dumplings. Serve immediately.
• Garnish with sliced spring onions and coriander. Drizzle with optional chilli oil and serve immediately.

Pin it for later!

Did you make this recipe?

Follow me on social media to tell me how you liked this recipe + get extra recipes!
Instagram – https://www.instagram.com/sanjana.feasts
Facebook- https://www.facebook.com/sanjanafeasts

Join my exclusive private Facebook group to get lots of recipe tips and to talk about all things Asian vegetarian food https://www.facebook.com/groups/2625129724379123/

If you like this recipe, you’ll love this Vegan Broth with Tofu Skin & Noodles.

Love Sanjana

The post “Liquid Gold” Vegan Ramen appeared first on Sanjana.Feasts.

How to freestyle this Vegan Broth with Tofu Skin & Noodles

The process is usually the same for my broth recipes. The ingredients just differ depending on the ingredients I have to hand. Generally, it goes something like this… I throw a bunch of aromatics like lemongrass, ginger, lime leaves, star anise, spring onion and coriander stems into a giant pot of water. Next, I add soy sauce and all the veggie scraps from the fridge (leftover from the week). My fave vegan chicken-style stock cubes go in too (I use an Australian brand called Massel). Finally, the pot is covered and left to simmer all afternoon whilst we get on and do things around the house or just cosy up and watch a movie.

The big reveal

At dinner time, I strain the broth through a muslin to reveal a deeply flavourful clear soup. It’s so light and fragrant with all the lemongrass and ginger. For this recipe, I added vegan ramen noodles, broccoli, snow peas, red peppers, enoki mushrooms and tofu skin. I had dried bean curd sticks which I pre-soaked in hot water and then sliced. Finally, I always save adding chilli oil for last. This is so that Bodhi can enjoy it. I simply drizzle it over the top of my bowl. This nourishing bowl has definitely helped ease some pressure off my sinuses this evening. Best of all, there’s enough left over for tomorrow’s lunch. Now, please excuse me while I crawl back into bed.

What’s your favourite sick day dinner? Along with this broth, I also love these Easy Rendang Tofu & Broccoli Bowls.

Print

Vegan Clear Broth with Tofu Skin & Noodles

Feel-good bowls of aromatic broth, noodles, veggies and tofu skin. This vegan noodle soup is comfort food at its very best.

Course Lunch, Main Course

Cuisine Asian

Keyword broth, noodles, soup, tofu

Prep Time 25 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 4

Author Sanjana

Ingredients

For the broth:

• 2 L water
• 2 sticks lemongrass bruised
• 4 kaffir lime leaves
• 4 cm piece ginger roughly sliced
• 4 cloves garlic sliced
• 1 star anise
• 3 dried shiitake mushrooms
• 3 spring onions roughly chopped
• 30 g fresh coriander stems save the leaves for garnishing
• 1 vegan chicken-style stock cube
• 2 tbsp light soy sauce

For the rest of the soup:

• 250 g fresh or dried noodles cooked and rinsed under cold running water
• 250 g your favourite mixed veggies blanched (I used broccoli florets, enoki mushrooms, sliced red peppers and mange tout)
• 3 large sticks dried beancurd broken into bite-sized pieces
• Chilli oil to serve
• 1 spring onion finely sliced on the bias, to garnish
• Reserved coriander leaves to garnish

Instructions

• Pour the water into a large saucepan or pot. Add all the ingredients for the broth, bring to the boil stir and cover with a lid. Simmer for 2 hours.
• Place the dried beancurd sticks into a large bowl and cover with boiling water. Allow to soak for an hour. Once soaked, drain and squeeze out any excess water. Cut any extra large bits into smaller pieces.
• Load up individual bowls with noodles, veggies, tofu skin and the hot broth. Top with spring onion, coriander and chilli oil, if desired.

Did you make this recipe?

Follow me on social media to tell me how you liked this recipe + get extra recipes!
Instagram – https://www.instagram.com/sanjana.feasts
Facebook- https://www.facebook.com/sanjanafeasts

Join my exclusive private Facebook group to get lots of recipe tips and to talk about all things Asian vegetarian food https://www.facebook.com/groups/2625129724379123/

The post Vegan Broth with Tofu Skin & Noodles appeared first on Sanjana.Feasts.

The shrill pitter patter of the mung beans being poured into a bowl and the swoosh and clatter of them being washed and rinsed reminds me of waves lapping the shore at Bamburi Beach, Mombasa. It’s a place where I’ve had a bucket load of happy food memories.

First the mung beans bloom; They’re fat and full of water. Next, their sage skins crack and reveal the creamy white of the inside, rather like Japanese Kintsugi. After a few days and minimal TLC the mung beans begin to sprout delicate tendrils which get longer over the span of 24 hours. Full of goodness and earthy crunch, the mung beans are ready to eat.

Make your own sprouted mung beans by washing them and soaking for 24 hours. Once they’re plump, drain the water from them and scatter them into a colander lined with kitchen paper. Cover with another piece of kitchen paper and leave them for 48 hours, trickling a little water on the top piece of kitchen paper after the first 24 hours. Keep them on the countertop at room temperature. After 72 hours, they will be ready to eat. You can store them in the fridge for 24 hours.

You can pack the sprouted mung beans into lunchboxes, toss them through salads, stir-fry them with spices or eat them straight up with a spoon. I like to pack some protein into my breakfasts and my go-to ingredients to do this are sprouted mung beans, tofu, cheese and edamame. This dish puts sprouted mung beans to good use.

My lightly stir-fried vermicelli noodles are tossed with sprouted mung beans, crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling lunch or dinner with the addition of pan-fried tofu.

Print

Sprouted Mung Bean Breakfast Noodles

My lightly stir-fried vermicelli noodles are tossed with crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling lunch or dinner with the addition of pan-fried tofu.

Course Breakfast, Lunch, Main Course

Cuisine Indian

Keyword noodles, pasta, stir fry, vegan

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 150 g sprouted mung beans
• 350 g vermicelli noodles
• 2 medium carrots peeled into ribbons with a vegetable peeler
• 2 tbsp oil
• 2 tsp black mustard seeds
• 10-12 curry leaves
• 1/4 tsp asafoetida
• 2-3 dried red chillies
• 3-4 fresh green chillies
• 1 medium onion diced
• 1/2 tsp turmeric
• 1 tsp salt
• 2 tbsp fresh coriander to garnish

Instructions

• Cook the vermicelli according to the package instructions. Drain and set aside.
• Heat the oil in a large, non-stick pan. Add the mustard seeds and allow them to crackle. Add in the asafoetida, curry leaves (stand back, they will splutter), fresh and dried chillies. Sauté momentarily and then add the onion. Cook the onion until translucent.
• Next, add in the sprouted mung beans, carrots, turmeric and salt. Stir-fry for 4-5 minutes.
• Finally, add in the cooked vermicelli noodles and toss to combine. Garnish with fresh coriander.

Pin it for later!

The post Sprouted Mung Bean Breakfast Noodles appeared first on Sanjana.Feasts.

They might look quite ordinary but the sauce packs a real punch, seasoning the golden tofu and noodles perfectly. It’s made using large red chillies, garlic, spring onions, soy sauce, star anise and brown sugar. A combo of ingredients I always have in the house. I throw in any vegetables I have in the fridge – usually a mix of broccoli, mushrooms, beansprouts, mange tout or French beans.

My special touch to these is to add crispy okra strips and fried Thai basil leaves. They add the most beautiful crunch and are a delicious way of getting your okra fix as part of a dish that’s not curry. To make them, slice okra into long, thin strips, toss in a little cornflour and allow to sit for five minutes. Plunge them into hot oil and fry for 2-3 minutes until crispy and slightly golden. Try not to move them too much in the first minute to give the cornflour time to set on the okra.

To achieve a pretty red colour, I add in a couple of tablespoons of Sriracha (Thai chilli sauce made with dried red chillies and garlic). If you haven’t tried it before – where have you been? It’s the ultimate intense chilli sauce for adding instant flavour. I add it to mac and cheese, toasties, masala chips and even potato curry. It’s almost like Gujarati lasan vari chutney but in sauce form; A squidge of it in plain natural yoghurt will give you the fastest ever sauce for bhajia and samosa chaat. You can buy it in the Asian section of most supermarkets now. Look for the squeezy bottle with a rooster on the front. Even my parents, who are life-long advocates of Tabasco now prefer it.

I used Shanghai noodles here but you could just as easily use rice noodles, udon or even fresh ramen noodles. If noodles aren’t your thing, skip them and serve the stir-fried tofu and veggies with steamed jasmine rice. Garnish with the fried okra and Thai basil, then devour.

Chilli-Garlic Tofu Noodle Bowls with Crispy Okra

Serves 4

Ingredients

For the chilli paste:
1 large red chilli
3 cloves garlic, peeled
1-inch piece ginger, peeled
3 large spring onions, trimmed and quartered
3 tbsp Sriracha
2 tbsp brown sugar
Juice and zest 1 lime

For the stir fry:
1 tbsp oil
1 star anise
100g broccoli florets
Handful mushrooms, sliced
40g mange tout
50g beansprouts
1 large red chilli
4 tbsp light soy sauce
200g golden tofu puffs
3 tbsp Sriracha
200g cooked noodles
Salt to taste

10-15 Thai basil leaves

For the crispy okra:
100g okra, sliced into long thin strips
1 tsp cornflour

Method

1. First make the crispy okra and thai basil. Cut the okra into long, thing strips, place onto a plate and dust over the cornflour. Stir to combine and set aside for 5 minutes.

2. Heat the oil in a pan. Once hot, turn the heat down and very carefully add in the Thai basil. It will crackle and spit in the first 30 seconds so stand right back. Be super careful even once it stops crackling. Fry until deep green and crispy. Remove from the oil with a slotted spoon and place onto a place lined with kitchen paper.

3. Next, turn the heat up on the oil again and add in the okra. Don’t move them around in the first minute in order to let the cornflour set. Cook for 3-4 minutes, then remove and place onto the kitchen paper with the Thai basil. Set aside.

4. Blend together all the ingredients for the chilli paste.

5. Heat the oil in the wok, add the chilli paste and star anise. Cook on a medium heat for 5 minutes, stirring all the time.

6. Add in the broccoli, soy sauce and extra Sriracha. Next, add the rest of the vegetables except the beansprouts and chilli. Stir fry for 3-4 minutes on a high heat. Add the tofu puffs and sauté for another few minutes, adding a little water if it seems dry.

7. Add the cooked noodles, beansprouts and chilli, stirring to combine. Stir fry for 3-4 minutes and remove from the heat.

8. Serve immediately, topped with crispy okra and Thai basil.

Love Sanjana

The post Chilli-Garlic Tofu Noodle Bowls appeared first on Sanjana.Feasts.