Lunar New Year treat: Make perfectly cooked noodles with a fresh and fragrant salad topped with a ta
Every tasty ingredient is loaded with significance in this recipe shared by Bodhi Restaurant Bar chef Heaven Leigh.
Keywords
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- Cooking On 7 / Recipes
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Slotted spoon
- Plate
- Paper towel
- Colander
- Microwave
- Mixing bowl
- Spoon
- Measuring spoon
- Kitchen scale
Ingredients
- 500g Tofu or vegan fish (thinly slice)
- 100g Carrot (julienne)
- 100g Cucumber (julienne)
- 100g Turnip or jicama (julienne)
- 50g Lettuce (shredded)
- 10 Square wonton wrappers
- 75g Konnyaku noodles (any noodle can be used as a substitute if needed)
- 2 tbsp Salted peanuts (crushed)
- 1 tbsp Sesame seeds (toasted)
- 500ml Vegetable oil (for frying)
- 500g Plum sauce
- 1 tsp Chinese five spice powder
- ½ tsp White pepper
- 2 ½ tsp Sesame oil
- 2 tbsp Hoisin sauce
- 1 tsp Plum vinegar
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