Vegan Mee Rebus

De WoonHeng · 60 min

Ingredientes

Preparación

1. Put the sweet potatoes in a 1½-quart pot, cover with water, boil and cook 8 to 10 minutes until fork-tender. Drain over a heatproof measuring cup, keeping the water and noting the amount. Mash the potatoes into a fine paste.
2. Blend the shallot, garlic, galangal and ginger in a high-speed blender into a fine paste, adding 1 to 2 tablespoons of water if needed.
3. Heat a large wok over medium-low heat. Add the oil, slowly pour in the spice paste and add the lemongrass stalk. Cook 10 to 15 minutes, until aromatic and starting to dry up.
4. Stir in the curry powder and fermented bean paste. Add the sweet potato cooking water and enough extra water to make 7 cups of liquid in total.
5. Add the mashed sweet potatoes and raise the heat to high. Stir in the palm sugar, ketchup, Yondu, salt and mushroom seasoning. Cook 8 to 12 minutes, until the flavours meld and the sugar dissolves. Taste and adjust, then remove the lemongrass. Blend for a smoother gravy if you like.
6. Blanch the mung bean sprouts in boiling water for 2 to 3 minutes until as crisp as you like, then lift out with a slotted spoon. In the same water, cook the noodles according to the package instructions, then drain and rinse.
7. Divide the noodles among 4 bowls, ladle the hot gravy on top, and add the sprouts, tofu, cruller, jalapeño, shallots, cilantro and scallions. Serve with lime juice.

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