Serves

6

Ingredients

• 1 tin Bamboo shoots
• Handful of Peanuts
• Dried schalllots
• 1/2 packet of bean sprouts
• 1 Carrot
• 1 Zucchini
• 200g mushrooms
• Small packet of Rice noodles
• 1 Ice berg lettuce
• Large dash of Soy sauce
• Olive oil
• Large dash of Mirin
• 1/2 Onion
• 1 inch piece of Ginger
• 2 cloves of Garlic
• Chili jam
• 400g of Baked tofu

Method

Boil water and cook rice noodles as per packet instructions.

Thinly slice vegetables. In a large pan, drizzle oil and cook onion, garlic and ginger and then add all other vegetables. Mix in mirin and soy and finally the previously baked tofu.

Serve in lettuce leaves with peanuts and chilli jam (optional).

1. 

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3. 

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