Ingredients

• 5 Ounces Baby Potatoes, Peeled and Quartered
• 2 Tablespoons Neutral Oil
• 1/2 Cup Sliced Yellow Onion
• 12 Ounces Dried Chinese Wheat Noodles or 1 Pound Fresh Wonton Noodles
• 5 Ounces Hodo Five-Spice Tofu Nuggets or Fried Tofu, Roughly Chopped
• 1/2 Cup Hot Water
• 1 Ounce Tamarind Puree
• 2 Tablespoons Sriracha
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Minced Ginger
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Sugar
• 1/2 English Cucumber, Thinly Sliced
• 1/2 Cup Thinly Sliced Red Onion
• 2 Cups Shredded Green Cabbage
• 1 Cup Fresh Cilantro, Roughly Chopped
• 3 Tablespoons Fried Garlic Chips
• 3 Tablespoons Fried Split Peas and/or Beans
• 2 Tablespoons Toasted Chickpea Flour
• 2 Tablespoons Lime Juice
• 1/8 - 1/4 Crushed Red Pepper Flakes

Instructions

1. Place the potatoes in a small pot, add enough water to cover, and bring to a boil over medium heat on the stove. Decrease to medium-low and cook until fork tender; 15 - 20 minutes. Thoroughly drain and set aside.
2. Heat the oil in a wok or saucepan over high heat. Once shimmering, add the onions and stir fry until evenly browned and crispy; 8 - 10 minutes. Immediately transfer to a plate so they don't burn.
3. Bring a pot of water to a boil. Cook the noodles, stirring often with chopsticks, until nearly soft all the way through but still al dente. Refer to the instructions on the package for aproximate timing. Strain and rinse under cold water to stop the cooking process. Transfer to a large bowl and toss with the cooked onions and tofu.
4. For the sauce, in a separate dish, whisk together the hot water, tamarind pulp, sriracha, minced garlic, ginger, salt, and sugar. Once smooth, pour it into the bowl of noodles and toss to coat. Add in the cucumber, red onions, cabbage, cilantro, chickpea flour, garlic chips, crunchy beans, lime juice, red pepper flakes. Mix well and adjust seasonings to taste, if needed.
5. Serve at room temperature or store in an airtight container in the fridge for up to 5 days, an serve chilled.

Notes

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All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.