Servings: 1-2 persons

Preparation time: 5 minutes

Cooking time: 10 minutes

Ingredients

• 1 small carrot, cut into small cubes
• 1 bunch of long green beans, cut into small bits (can substitute with frozen green peas)
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped 
• 1 tsp fresh minced ginger
• 1 package 350g soft tofu 
• 2 tbsp chilli bean sauce aka toban djan
• 2 tsp corn starch
• 1 cup vegetable stock
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1-2 tbsp rice wine or white wine
• 1-2 tbsp fresh chopped spring onion
• 1 small bunch chopped coriander
• 3-4 tsp sesame oil
• 100g rice noodle aka mei fun, cooked

Instructions

1. Preheat a saucepan on medium heat with a drizzle of sesame oil. Cook the garlic, ginger, spring onion, and shallot until the oil is fragrant.  
2. Add the carrots and beans with a splash of rice wine. After the alcohol evaporates, place a lid on the saucepan and cook the vegetables on low heat for 2-3 minutes.  
3. Now add the chilli bean sauce, soy sauce, and vinegar with the soft tofu and put it back onto the medium heat. Mix everything well.  
4. Pour in the vegetable stock and corn starch. Mix well.  
5. Reduce to low heat, put a lid on it and cook for 3-4 minutes. When it is done turn the heat off. 
6. Drizzle a little sesame oil on it and garnish with chopped spring onion and coriander before serving.