for 4 people

Tofu-Sauce

250 g	silken tofu
1 tbsp	tahini (sesame paste)
1 tbsp	lemon juice
¼ tsp	salt

Mince

	olive oil for frying
600 g	mince (chicken)
1	onion, finely chopped
1	garlic clove, squeezed
1 tbsp	preserved ginger, drained, finely chopped
¾ tsp	salt
a little	pepper
2 dl	water
3 tbsp	soy sauce
2 tbsp	Sriracha sauce

Noodles

250 g	rice noodles
	water, boiling

To serve

1	spring onion incl. green part, cut into thin rings
1 tbsp	Sriracha sauce

How it's done

Tofu-Sauce

Place the tofu, tahini, lemon juice and salt in a measuring cup, puree.

Mince

Heat the oil in a frying pan. Add the mince in batches, brown for approx. 5 mins. per batch, remove from the pan. Add the onion, garlic and ginger, sauté for approx. 3 mins. Return the meat to the pan, season. Add the water, soy sauce and Sriracha, bring to the boil. Reduce the heat, simmer for approx. 5 mins., stirring occasionally.

Noodles

Place the rice noodles in the boiling water. Reduce the heat, cook over a very low heat for approx. 8 mins. Drain the noodles, return to the pan, add the mince along with the tofu-sauce, mix and heat through.

To serve

Plate up the noodles. Top with the spring onion and Sriracha sauce.

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