• 2 Tbsp fish sauce
• 2 Tbsp kecap manis
• Finely grated zest and juice of 1 lime
• 1 stalk lemongrass, white stem only, very finely chopped
• 1 tsp nely grated ginger
• 200g shelf-fresh Singapore noodles
• 2 Tbsp peanut oil
• 500g rm tofu, cut into 2cm cubes, patted dry
• 2 cloves garlic, crushed
• 4 green shallots, cut into 4cm lengths
• 1 bunch choy sum, leaves separated and roughly shredded, stalks thinly sliced
• 1⁄2 red capsicum, thinly sliced
• 1⁄3 cup dry roasted almonds
• 1⁄2 cup Vietnamese mint leaves
• Micro herbs, to serve
Combine fish sauce, kecap manis, lime zest and juice, lemongrass and ginger in a bowl. Set aside.
Put noodles in a large bowl and cover with boiling water. Untangle noodles with fork, then drain well. Set aside.
Heat wok over a high heat. When starting to smoke, add 2 tsp peanut oil and swirl pan to coat. Stir-fry 1⁄3 tofu for 2 minutes or until browned. Transfer to a large bowl. Repeat for another 2 batches.
If necessary, carefully wipe wok clean with paper towel in between batches, before adding oil.
Add remaining oil to wok over a high heat. Swirl to coat, then add garlic and shallots. Stir-fry for 1 minute or until shallots start to soften. Add choy sum stalks and capsicum and stir-fry for 1 minute Remove from heat and add noddles.
Return tofu to wok along with choy sum leaves and combined sauces. Stir-fry for 1 minute or until heated through. Stir in almonds and 3⁄4 of the fresh mint. Serve immediately topped with micro herbs and remaining mint.