chile-sesame noodle salad (in pictures)

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You can find the original recipe at:

Recipe in Pictures

This recipe is similar, but not identical to, the one without pictures. It is still quite a spicy dish, but I had sweet peas instead of green beans and I was not in the mood for the tamarind flavour so I left it out.


Here is a picture of the final dish.


Wash and chop 1 carrot, 1/2 large onion, 2 ribs celery, and handful of sweet peas. Peel crush and mince 4 cloves garlic and 1" of ginger. Crush 5 dry tien tsin chiles. (Use the seeds for a really spicy dish.)


12 oz. fresh noodles and 8 oz. of chopped firm tofu.


Add to the tofu 1/2 c. broth, 2 T. fish sauce, 1 T. mushroom soy, 1 t. rice vinegar, 2 t. sesame oil, 1 t. sugar, and 1/2 t. fresh ground black pepper. Stir gently to coat. (The picture of the marinading tofu did not come out so I took one more of the bottled ingredients that I used in this dish.)


Place your wok over medium heat and immediately add 1 T. of oil and season with 1/3 of the garlic, ginger, and crushed chiles. Let this heat for about a minute or until you can start to smell the garlic and ginger. Stir to keep the garlic or chile from burning.


Add the carrots and onions and stir fry for two minutes until they start to soften.


Add the peas and celery and cook for two minutes, stirring occasionally.


Remove the, now mostly cooked, vegatables from the wok.


Add 1 T. of oil and 1/2 of the remaining garlic, ginger, and crushed chile to the wok. Use a wire strainer to remove the tofu from the marinade and add the tofu to the hot oil.


Let the tofu fry for 4 minutes before turning to get some nice carmelization on both sides.


Add the remaining garlic, ginger, and crushed chile to the marinade while the tofu is cooking.


Remove the tofu from the wok.


Add the noodles to the wok. Press down a bit to get good contact with the surface. No more oil is needed. Let this cook for 4 minutes to get some colour and crispness to some of the noodles.


Pour the marinade over the noodles and let this cook for 1 more minute. The marinade will release the noodles from the bottom of the wok.


Stir the noodles to coat and cook for 1 more minute.


Stir the vegetables and tofu back to the noodles. Heat through and serve.