Fish, mung bean sprouts (togue), tofu and rice noodles

Early this morning, I made a stir fry dish with togue (mung bean sprouts), shredded cabbage, flaked poached fish, some tofu and cilantro. I had it for breakfast with some rice. I was going to have more of it for lunch but there was no more cooked rice. If I cooked rice, it would take about 20 minutes. But, if I boiled some rice noodles, it would only take 2 minutes. It wasn’t too hard deciding. Fish, mung bean sprouts (togue), tofu and rice noodles

The noodles I used were flat rice noodles. They are available in most supermarkets. Of course, you can use the more common egg noodles. It just so happened that these rice noodles were all I had in the house aside from pasta.

Now, about the poached fish. What I used were leftovers from the kids’ packed lunches. Fillets of river cobbler poached in a mixture of kalamansi (native citrus) juice and light soy sauce. In short, the fish was already highly seasoned.

The following proportions will make enough stir fry to top four servings of noodles.

Ingredients :

Cooked (and seasoned) fish fillets, cut into smaller pieces (about the size of canned pineapple tidbits)
about a cup and a half of togue (mung bean sprouts)
about a cup of shredded cabbage
half a cup of chopped cilantro (coriander leaves)
1 tbsp. of finely minced garlic
1 tsp. of sambal oelek (or 2 hot chilies)
3 tbsps. of oyster sauce
a cup of firm tofu cubes (half inch cubes)
half a cup of patani (see photo)
patis (fish sauce), to taste
some pepper
about 4 tbsps. of vegetable cooking oil
cooked rice noodles or egg noodles (how much depends on how many servings you want)

Cooking procedure :

Cook the noodles according to package directions. Drain well and transfer to a plate.

Wash and drain the mung bean sprouts.

Heat the vegetable oil in a cooking pan. Add the tofu cubes and stir fry over high heat for a couple of minutes or until the edges start to brown. Add the garlic and the fish. Cook, stirring, for about 30 seconds. Add the cabbage and cook until it starts to soften. Add the rest of the ingredients. Stir. Season with patis and pepper. Cook for about 2 minutes, stirring often.

To serve, spoon the stir fried dish over the cooked noodles. Pour some sauce (yes, there will be a little sauce because the cabbage and the mung bean sprouts will expel water) on the noodles to wet them. Serve hot.

[tags]rice+noodles, mung+bean+sprouts, poached+fish, tofu, noodle+dish, noodle+recipe, cooking, food[/tags]

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