Meera Sodha’s Recipe for Noodles with Rose Beancurd, Spring Greens and Egg
This article presents a vegetarian noodle stir-fry recipe by Guardian columnist Meera Sodha, featuring rose red beancurd, spring greens, and eggs. Inspired by the Thai street food dish 'suki hang,' the recipe highlights rose red beancurd, a fermented tofu product made with red yeast and rose petals, which imparts a char siu-like flavor. Sodha shares her enthusiasm for exploring Chinese supermarkets, describing them as sources of culinary inspiration. The dish combines dried mung bean noodles with a savory sauce made from the beancurd, garlic, rice vinegar, soy sauce, sesame seeds, and chili. Fresh vegetables including spring onions, fine beans, cherry tomatoes, and shredded spring greens are stir-fried before being mixed with scrambled eggs and the cooked noodles. The final touch involves folding in fresh Thai basil. The recipe is designed for quick preparation, taking approximately 15 minutes of prep and 40 minutes of cooking time, and serves two people, though it can be easily doubled. It emphasizes the versatility and depth of flavor achievable with specific Asian ingredients, offering readers a vibrant and flavorful meal option that bridges Thai and Chinese culinary influences.
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Meera Sodha’s Recipe for Noodles with Rose Beancurd, Spring Greens and Egg
This article presents a vegetarian noodle stir-fry recipe by Guardian columnist Meera Sodha, featuring rose red beancurd, spring greens, and eggs. Inspired by the Thai street food dish 'suki hang,' the recipe highlights rose red beancurd, a fermented tofu product made with red yeast and rose petals, which imparts a char siu-like flavor. Sodha shares her enthusiasm for exploring Chinese supermarkets, describing them as sources of culinary inspiration. The dish combines dried mung bean noodles with a savory sauce made from the beancurd, garlic, rice vinegar, soy sauce, sesame seeds, and chili. Fresh vegetables including spring onions, fine beans, cherry tomatoes, and shredded spring greens are stir-fried before being mixed with scrambled eggs and the cooked noodles. The final touch involves folding in fresh Thai basil. The recipe is designed for quick preparation, taking approximately 15 minutes of prep and 40 minutes of cooking time, and serves two people, though it can be easily doubled. It emphasizes the versatility and depth of flavor achievable with specific Asian ingredients, offering readers a vibrant and flavorful meal option that bridges Thai and Chinese culinary influences.
The Guardian