wagamama's yasai chilli men

[Guest guest]

I like tofu now and then -- I guess 1/2-inch cubes would use about one third of

a block of tofu

 

the peppers -- i'd use " red bells "

 

 

* Exported from MasterCook *

 

Wagamama | Yasai Chilli Men

 

Recipe By :Wagamama, UK

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

3 medium carrots -- peeled, thinly sliced

4 ounces pea pods (mangetout)

4 1/2 ounces button mushrooms -- sliced thinly

12 pieces fried tofu cubes -- (1/2 inch)

4 ounces courgettes (zucchini) -- halved, sliced

(thinly at an angle)

2 medium tomatoes -- cut into 12 pieces

11 ounces Chinese noodles

1 bunch spring onions -- sliced at an angle

FOR THE SAUCE:

6 large red peppers -- seeded, chopped

2 stalks lemongrass -- crushed

2 ounces fresh ginger -- crushed

1 large onion -- peeled, chopped

4 large red chillies -- seeded, chopped

2 garlic cloves -- peeled, crushed

2 tablespoons vegetable oil

2 ounces sugar

7 ounces chilli & garlic sauce -- (200 mL)

2 ounces light soy sauce

2 tablespoons tomato ketchup

salt -- to season

 

YASAI CHILLI MEN (Japanese) ~ A vegetarian version with stir-fried courgettes,

mushrooms, carrots, snow peas, tomatoes and fried tofu in a chilli sauce. Served

with wholemeal noodles. Sauce (yasai chilli); noodles (men)

 

1. Start by making the sauce. Blend the peppers, lemongrass, ginger, onion,

chillies and garlic together in a blender until smooth. Place in a fine sieve

over a bowl to let the excess water drain off.

 

2. Heat a tablespoon of oil in a pan and add the blended mixture. Then add the

sugar, chilli and garlic sauce, soy sauce and ketchup. Season to taste. Fry very

gently for 30-40 minutes until the mixture thickens and the oil turns red.

 

3. Next, heat a tablespoon of oil in a wok and fry the carrots over a low heat

for 2-3 minutes. Turn up the heat, add the mangetout, mushrooms and tofu, and

cook for a further 2 minutes. Add the blended sauce, courgettes and tomatoes,

and simmer gently while you cook the noodles.

 

4. If using fresh noodles, gently ease them apart before placing in a large pan

of boiling salted water. Bring back to the boil and cook for 45 seconds,

stirring constantly. For dried noodles, cook according to packet instructions.

 

5. To serve: Drain the noodles and divide among 4 bowls. Pour the sauce over,

garnishing with the chopped spring onions.

 

Wagamama (restaurants with various locations in the UK) See

<http://www.wagamama.com/menus/index.php> Credits for this recipe: David Chia,

Graham Harris, Adriana McCormack See vegetarian menu (for other ideas)

<http://www.cornerhouse.tv/prodshow/psitem.cfm?PSID=25>

 

Source:

" Mushrooms: Global Recipes from Leading Chefs (Scriptum: Co & Bear

Productions) ISBN 0952766566 "

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