Ingredients
1 lemongrass stalk, bruised
150g/5½oz cooked noodles
3 tbsp oil
2 handfuls of green beans, cut in half
2 tbsp balsamic vinegar
2 tbsp brown sugar
1 pinch of chilli powder
100g/3¼oz mushrooms, chopped
50g/1¾oz mango, cubed
1 tbsp chives, chopped
1 tsp Tabasco sauce
100g/3½oz tofu, cubed
4 tbsp vegetable oil
To garnish
1 orange, cut into wedges
3 sprigs fresh chervil
Method
1. In a small pan heat the oil and add the noodles. Cook for four minutes on each side until golden and crispy. This makes your noodle cake.
2. In a separate pan heat a little oil and fry the lemongrass for two to three minutes until fragrant.
3. Add the green beans, balsamic vinegar, sugar, chilli and mushrooms and cook for a further five minutes.
4. Add the mango, chives and Tabasco sauce to taste.
5. In separate pan heat the oil and on a high heat cook the tofu for about three minutes until crispy. Remove from the heat and fold into the green bean mix.
6. To serve place the noodle cake on a warm dish and top with the green beans and mango mix. Garnish with the orange wedges and chervil.
