XIAN SPICY CUMIN NOODLES

INGREDIENTS

250g tofu, crumbled

600g brown mushrooms, sliced 1cm thick

1 medium red onion, sliced

1 CUP bean sprouts

400g fresh pappardelle pasta

Marinade

3 TBSP soy sauce

2 TSP ground cumin

1 TSP corn starch

1 TSP extra dark soy sauce

1 TSP ground coriander

1 TSP sesame oil

1/2 TSP garlic powder

1/8 TSP ground sichuan peppercorn

BOWL A

4 TBSP soy sauce

2 TBSP oil

4 cloves garlic, finely minced

2 TSP grated ginger

2 TSP honey

1 TSP Sriracha

1 TBSP ground cumin

1 TSP ground coriander

1/2 TSP chilli flakes

1/4 TSP ground white pepper

1/4 TSP ground black pepper

1/8 TSP ground sichuan peppercorn

BOWL B

2 TBSP soy sauce

2 TBSP warm water (or stock)

1 TBSP rice wine (or sake)

1 TSP rice wine vinegar

INSTRUCTIONS

1. In three separate bowls, mix ‘Marinade’, ‘Bowl A’ and ‘Bowl B’ ingredients. Remember - separate bowls.

2. Crumble the tofu, combine the marinade ingredients, and mix these together. Let sit for as long as you can.

3. Bring a large pot of water to boil and cook your pasta. Set aside.

4. Heat a large wok (or pan) over a medium-high heat. Add 2 TBSP oil and mushrooms. Cook for around 8mins until mushrooms release their liquids and start to brown. Add red onion and bean sprouts. Continue cooking for 2-3 mins until sprouts start to soften. Turn off the heat.

5. In a separate non-stick pan, heat 2 TBSP oil over a medium heat and add the tofu. Cook for 4-5mins.

6. Add Bowl A ingredients to the tofu, combine and cook for 3-4mins. Turn off the heat.

6. Turn your wok back on a high heat, and add the cooked pasta, tofu mixture and Bowl B ingredients into the wok. Combine and heat through. Top with some fresh bean sprouts, coriander and any extra soy sauce.