Visiting my neighborhood Chinese supermarket feels like an adventurous journey, reminiscent of the enchanting Magic Faraway Tree, where culinary experiences are abundant and diverse. Recently, I discovered a delightful ingredient called rose red beancurd, which owes its name to its vibrant red hue and its fermentation process involving red yeast and rose petals. This ingredient adds a wonderful char siu flavor to a noodle dish inspired by the Thai street food classic, suki hang, making it a standout component in the recipe.
I opted for rose red fermented tofu from the Wangzhihe brand, which can be found in local Chinese markets or purchased online, alongside mung bean noodles. It’s essential to have all the ingredients prepped in advance since this dish comes together rapidly. The recipe can easily be scaled up to accommodate four servings.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 2 (can be doubled)
Ingredients for the Sauce:
– 2 cubes of rose beancurd, plus 2½ tablespoons of the jar’s juice
– 3 garlic cloves, peeled and finely minced
– 2 tablespoons of rice vinegar
– 3½ tablespoons of light soy sauce
– 2½ tablespoons of toasted white sesame seeds
– 1 bird’s eye chili, deseeded and finely chopped
Ingredients for the Noodles:
– 150g dried mung bean noodles
– 2 tablespoons of rapeseed oil
– 100g spring onions, both white and green parts, finely sliced
– 150g fine beans, cut diagonally into 2cm pieces
– 200g cherry tomatoes, halved
– 200g spring greens, cored and shredded
– 2 medium eggs
– 20g Thai basil, leaves picked
Begin by cutting the noodles into smaller pieces if necessary, then prepare them according to the package instructions, which typically involve boiling or soaking in warm water. After cooking, drain thoroughly and rinse under cold water before draining again.
For the sauce, mash the rose beancurd along with its juice until smooth, then incorporate the minced garlic, rice vinegar, soy sauce, sesame seeds, and chopped chili.
Heat the rapeseed oil in a large frying pan over medium-high heat. Once hot, add the spring onions and stir-fry for a couple of minutes. Next, include the fine beans and continue stir-frying for another two to three minutes, followed by the addition of cherry tomatoes and spring greens. Stir-fry for an additional three minutes until the greens are wilted.
Shift the vegetables to one side of the pan, crack the eggs onto the other side, and scramble them until cooked. Mix the scrambled eggs with the vegetables until evenly combined.
Add the prepared noodles and sauce to the pan, using a spaghetti fork and a wooden spoon to thoroughly mix the noodles with the sauce and vegetables. Remove from heat, fold in the Thai basil, and serve immediately.
