Indonesian Street Noodles
Serves 4
Sauce:
5T ketjap manis
1.5T sambel olek (Rooster brand chili garlic sauce)
1t ground coriander
1-2t fish sauce
3-4 cloves of garlic
Veggies Etc:
1T safflower oil
½ yellow onion, finely sliced (~2” long)
8oz shredded coleslaw mix, or 2/3 cabbage & 1/3 carrots
1 red bell pepper, finely sliced, (~2” long)
7oz baked tofu (ie. teriyaki flavor), coarsely shredded
Other:
100g dried wide rice noodles (“XL size for pho”)
1 vegetarian vegetable bouillon cube
1.) Mix all sauce ingredients in small bowl, set aside
2.) Heat oil in wok on med-high to high heat. Add onions and stir-fry until translucent.
3.) Add bell pepper, stir-fry 1-2 minutes until slightly softened
4.) Add carrot & cabbage or slaw mix, stir fry another 2-3 minutes until all veggies at desired consistency
5.) Add shredded tofu and stir-fry until heated through (~1 minute)
6.) Add sauce and mix until completely combined. Remove from heat.
Spread onto dehydrator trays and dehydrate at 155° until dry.
Break noodles into 1”-2” lengths, add crumbled bouillon cube & dehydrated wok mixture. Store in airtight bag until use.
** We've also used dehydrated TVP instead of tofu
** For short trips we have made with fresh veggies instead of dehydrating
