Indonesian-style spicy noodles with summer cabbage

A hot and spicy noodle dish, loosely based on mee goreng, an Indonesian street food classic

2 red chilli peppers
1 garlic clove, chopped
Juice of 1 lime
pinch of salt
2 tbsp groundnut oil
1 small organic spring cabbage, sliced
300g organic noodles (I used brown rice udon noodles), cooked, drained and refreshed in cold water
1 onion, sliced thinly
240g firm tofu, gently pressed to remove excess moisture and then cut into roughly 1.5 cm cubes
Bunch of organic spring onions, white and green parts, chopped diagonally
2 tbsp soy sauce
1 tbsp water
100g bean sprouts
1 tbsp peanuts
1 tbsp dried shallots
handful fresh coriander, chopped

View the full recipe at The Circus Gardener’s Kitchen →