- 150g dried egg noodles
- 2 garlic cloves, crushed
- 2tbsp palm sugar or brown sugar
- 2tbsp kecap manis
- 2tbsp sunflower oil
- 300g smoked tofu or tempeh, sliced into small pieces
- 100g shallots, sliced
- 50g nasi goreng paste (we used Tesco’s)
- 2 carrots, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 head of broccoli, cut into florets
- Cook the egg noodles according to the pack instructions, then drain and set aside.
- In a small bowl, combine the garlic, sugar and kecap manis with 3tbsp water.
- Heat 1tbsp of the sunflower oil in a wok or large non-stick frying pan. Fry the tofu or tempeh in batches until golden. Transfer to a plate and set aside. Add the kecap manis mixture to the wok and cook for 1 min. Return the tofu to the pan and toss through to coat.
- Meanwhile, add the remaining oil to a clean, hot wok or non-stick frying pan. Add the shallots and fry for 4–5 min until crispy. Transfer to a small bowl and set aside. Add the nasi goreng paste to the wok and cook for about 1 min. Add the carrots, peppers and broccoli and toss for 2–3 min. Add 1–2tbsp water to create steam and to speed up the cooking process. Add the cooked noodles and toss to heat through.
- Divide the noodle and vegetable mixture among 4 deep bowls, then serve topped with the sweet tofu and crispy shallots.
TIPS Kecap manis is a sweetened, thickened version of soy sauce. Because kecap manis includes soy sauce as an ingredient it isn’t suitable for a gluten-free diet. For a gluten-free alternative you could use a mix of one part honey to two parts tamari.
For variation, next time add 1-2 small fresh chillies to the satay sauce and season to taste with fish sauce.