Now that we’ve shed the pressure to become master chefs in our kitchens, there is something about a recipe that is easy but just as satisfying as slaving over a stove for 13 hours. One of the more impressive skills you can master in the kitchen is learning to deep-fry something properly. After all, no one would say no to fried food. It’s all about the coating and temperature of the oil, and the glorious world of fried-anything awaits. While some naysayers (read: monsters) will say that it can be overwhelming to partake in this much fried food, I’d say there is an easy solution—a twirl of KOKA’s Purple Wheat Chilli & Lime Noodles and its match made in foodie heaven.
It’s the full package in the best way; you get the delectable crunch and protein from the tofu along with the earthy, moreish flavours of the mushroom that’s finished off with tangy, spicy Purple Wheat Chilli & Lime Noodles. It’s my kind of Friday night meal, so here is how to make your KOKA Purple Wheat Chilli & Lime Noodles with Crispy Oyster Mushroom & Tofu.
Just a note, this recipe makes enough for two or one very hungry individual.
Ingredients
- 2 packets of KOKA Purple Wheat Chilli & Lime Noodles
- 70g oyster mushrooms
- ½ block of firm tofu, sliced and patted dry
- 1 cup tempura flour
- 1 cup cold water
- ½ tsp salt
- ½ tsp pepper
- ½ garlic powder
- 1 tbsp chopped spring onions
- Neutral oil such as sunflower or canola oil for frying
Tools
- Pot
- Frying pan
- Strainer
- Knife and chopping board
- Tongs
Recipe preparation
Preparation time: 20 minutes; cooking time: 20 minutes
Feeds two
- Slice the tofu into roughly 5cm x 1cm x 1cm strips and place it onto paper towels to dry.
- Cut your oyster mushrooms in half and make sure pieces are of the same size.
- Add salt, pepper, garlic powder to the tempura flour. Give it a mix to combine. Then, set the flour mixture aside.
- Add the cold water and stir until the consistency of the batter resembles double cream.
- Pour your oil into a frying pan and turn the heat to medium-high.
- Then, pat dry the tofu slices and dredge them in the tempura batter. Do the same with the mushrooms.
- Fry the tofu slices until they are golden-brown, flipping halfway through.
- Do the same with mushrooms. They should cook in a shorter time as compared to tofu.
- Cook the KOKA Purple Wheat Chilli & Lime Noodles in boiling water for approximately 2 minutes, then drain the noodles.
- Season the noodles with the Chilli & Lime seasoning and oil sachet. Mix well and set aside.
- Chop your spring onions and set them aside for garnish.
- Depending on how you would like to plate it, place the fried mushroom and tofu beside your noodles and sprinkle your spring onions on top.
Recipe in pictures
Step 1: Slice the tofu into roughly 5cm x 1cm x 1cm strips and place it onto paper towels to dry.
Step 2: Cut your oyster mushrooms in half and make sure pieces are of the same size.
Step 3: Add salt, pepper, garlic powder to the tempura flour. Give it a mix to combine. Then, set the flour mixture aside.
Step 4: Add the cold water and stir until the consistency of the batter resembles double cream.
Step 5: Pour your oil into a frying pan and turn the heat to medium-high.
Step 6: Pat dry the tofu slices and dredge them in the tempura batter. Do the same with the mushrooms.
Step 7: Fry the tofu slices until they are golden-brown, flipping halfway through.
Step 8: Do the same with mushrooms. They should cook in a shorter time as compared to tofu.
Step 9: Cook the KOKA Purple Wheat Chilli & Lime Noodles in boiling water for approximately 2 minutes, then drain the noodles.
Step 10: Season each portion of noodles with the Chilli & Lime seasoning and oil sachet. Mix well and set aside.
Step 11: Chop your spring onions and set them aside for garnish.
Step 12: Depending on how you would like to plate it, place the fried mushrooms and tofu beside your noodles and sprinkle your spring onions on top.
If there was a meal to reward yourself after a long, hard week—this is it. You can feel all the stress melting away from each crispy bite of mushroom and tofu. Not to mention, there is the wonderful zesty, spicy burst from the KOKA Purple Wheat Chilli & Lime Noodles. Yes, I’m engaging in my ‘Do Not Disturb’ mode and welcoming the weekend with this recipe.
Expected damage: S$5 – S$10 per serving
*This post is brought to you in partnership with KOKA Noodles.
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