Rice noodles with tofu and shredded omelette
fresh rice noodles
2 medium, lightly beaten
2 tsp, finely grated
Cooked black beans
227 g, (400g can), drained
600 g, thickly sliced
3 individual, thinly sliced, to serve
- Prepare noodles following packet instructions, or until just tender. Drain.
- Meanwhile, heat a wok over medium-high heat. Add oil and heat for 5 seconds. Add egg and swirl to coat wok. Cook for 1 minute or until just set. Transfer omelette to a board. Roll and thinly slice.
- Reheat wok over high heat. Add ginger and chilli paste and stir-fry for 30 seconds or until fragrant. Add black beans, oyster sauce and stock and stir-fry for 2–3 minutes or until sauce has slightly thickened. Remove from heat and add tofu. Gently spoon sauce over tofu to coat and heat through.
- Serve noodles topped with stir-fry, shredded omelette and shallots.