Chinese
The Frugal Foodie
From
The Frugal Foodie
season
1
episode
9
Night Before Noodles
With
Steph De Sousa
Ingredients
Satay Sauce: 100ml coconut cream
Satay Sauce: juice of 1 fresh lime
Satay Sauce: 1 tbsp soy sauce
Satay Sauce: 1 to 1/2 tbsp chilli garlic sauce
Satay Sauce: 1 tsp brown sugar
Satay Sauce: 2 heaped tbsp crunchy peanut butter
1 pak choy, sliced
1/2 spring onion, sliced
1 small handful coleslaw mix
1 small handful bean sprouts
50g firm tofu, finely sliced
1 handful dry vermicelli rice noodles
Method
In a large container add the coconut cream, soy sauce, brown sugar, garlic and chilli sauce, lime juice, and peanut butter — make sure the peanut butter is last so it doesn't stick to the bottom.
Prepare fresh ingredients by slicing the pak choi, spring onions, add the coleslaw and the bean sprouts, and finely slice the tofu into thin pieces — pile up into the container leaving enough space for the vermicelli to fit on top.
Pour 350–400ml boiling water into the container, pop the lid on and shake then rest. Once the noodles are soft and cooked through after a few minutes, stir and shake again.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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