Jamie Magazine
By Sarah Tildesley
Recipe From
Jamie Magazine
By Sarah Tildesley
Sesame oil
1 large brown onion, peeled and thinly sliced
350g pack of firm tofu, drained and broken into very rough chunks
6 tbsp hoisin sauce
2 tbsp sesame seeds
250g thin brown rice noodles, soaked in boiling water until soft
A small handful of peanuts, crushed
1 long red chilli, finely sliced
2 limes, cut into wedges, to serve
chilli sauce, to serve
Dressing
3 tbsp brown sugar
1 stick of lemongrass, tough outer layers removed, finely chopped
3 tbsp reduced-salt soy sauce
1 tbsp white wine vinegar
1 tbsp toasted sesame oil, plus extra to serve
Juice of 2 limes
Salad
2 carrots, grated or cut with a crinkle cutter
½ cucumber, grated or cut with a crinkle cutter
2 baby gem lettuce, finely sliced
4 spring onions, finely sliced
A small bunch of mint, leaves picked
This sticky bowl of goodness is a delicious bit of comfort food.
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