Ingredients
For 2 servings
- 1 pack Luya Organic Chunks Simply Natural (175g)
- 115g flat rice noodles
- 2 eggs (for vegans: just leave them out)
- 100g bean sprouts
- 2 cloves of garlic, finely chopped
- 1 shallot, finely chopped
- Garlic chives (available in the Asia shop)
- Some vegetable oil for frying
- 120 ml water
- 1 tbsp dark soy sauce
- Chopped limes and roasted peanuts, for garnish
For the sauce:
- 3 tbsp palm sugar
- 1 tbsp fish sauce (vegan)
- 70g tamarind paste
Preparation
1. Preparation
Cut the Luya chunks into small pieces and set aside. Whisk the eggs in a bowl. Cook the noodles according to the packet instructions, drain, rinse with cold water and set aside. Heat the wok or frying pan and caramelise the palm sugar for 2 minutes on a low heat. Then add the tamarind paste and vegan fish sauce, stir well and remove the sauce from the pan.
2. Fry Luya
Fry Luya in a little oil over a medium heat for 5-6 minutes and set aside. Add the beaten eggs to the pan, stir-fry briefly and remove from the pan. Fry the garlic chives and shallots in a little oil. Then add the Luya slices, the noodles, the prepared sauce and dark soya sauce and mix everything together. Add the water and simmer briefly.
3. Serve
Add the fried eggs, sprouts and chopped garlic and fry for 2 minutes. Finally, garnish with peanuts and lime wedges and serve. Enjoy!
