A vegetarian noodle stir-fry full of vigour and flavour

I love going to my local Chinese supermarket; it’s like being at the top of the Magic Faraway Tree, where the world (and ergo my mealtimes) are full of wild possibilities and new travels for my tastebuds. A new favourite ingredient is rose red beancurd, so called because it’s red and fermented in a combination of red yeast and rose petals. The overall effect in this noodle recipe, a take on the Thai street food dish, suki hang, is that it imparts a delicious char siu flavour when cooked, which is a lot of magic for a single ingredient. Continue reading…
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