Craving a vibrant and flavorful noodle dish that's both satisfying and surprisingly easy to make? Look no further than our Pink Stir-fried Noodles with Homemade Red Sauce! This recipe combines the comforting warmth of a homemade tomato-based sauce with the playful pink hue of beetroot, creating a unique and delicious culinary experience. Forget bland takeout – this recipe lets you control the ingredients, ensuring freshness and a taste that's truly your own. We'll guide you through crafting a rich and flavorful red sauce from scratch, a process that’s simpler than you might think.
The secret to these noodles lies in the perfectly balanced sauce, a vibrant blend of sweet, savory, and subtly tangy notes. The addition of beetroot not only lends a beautiful pink color but also adds a surprising earthy depth. Prepare to be amazed by how easily you can elevate a simple noodle dish into a culinary masterpiece. Ready to dive into the delicious details and transform your kitchen into a noodle paradise? Let's get started with our step-by-step guide!
Tools Needed
- blender
- pot
- pan
- soft hammer
Ingredients
Step-by-Step Instructions
Step 1. Make the Homemade Red Sauce
- Blend fermented bean curd (50g) with 500ml water until smooth. Bring to a boil separately.
- In a pot, combine the blended bean curd mixture, salt (1 tsp), sugar (3 tbsp), vinegar (2 tbsp), oyster sauce (50g), tomato sauce (100g), and chili sauce (100g).
- Mix in the rice flour (2 tbsp) slurry (rice flour mixed with water).
- Cook over medium heat, stirring continuously until the sauce boils. Add red food coloring (2 drops, optional).
- Simmer until thickened. Let cool completely, then store in the refrigerator.
Step 2. Prepare the Noodles and Toppings
- Soak rice vermicelli (200g) in water for 3 minutes. Set aside.
- In a pan, cook 3 eggs into thin omelets, cut into strips.
- Heat oil in a pan and fry yellow tofu until golden brown and crispy. Set aside.
Step 3. Create the Pink Stir-fry Sauce
- Stir-fry shallots until softened. Add soybean paste (1 tbsp), tamarind juice (3 tbsp), red sauce (4 tbsp), sugar (3 tbsp), coconut milk (3 tbsp), and fish sauce (1 tbsp). Mix well.
Step 4. Combine and Finish the Dish
- Add the soaked rice vermicelli, stir-fry until heated through. Add the egg strips and tofu.
- Add bean sprouts and kui cha. Stir-fry for 1 minute.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Adjust the amount of chili sauce and red food coloring to your preference.
- The homemade red sauce can be stored in the refrigerator for months.
- Adjust the amount of tamarind juice, soybean paste, sugar, and coconut milk according to your taste.
Nutrition
- Calories: Please provide ingredient details
- Fat: Please provide ingredient detailsg
- Carbs: Please provide ingredient detailsg
- Protein: Please provide ingredient detailsg
FAQs
1. Can I use store-bought red sauce instead of making my own?
While you can, making your own sauce allows for greater control over flavor and ingredients. However, a high-quality store-bought marinara will work in a pinch.
2. What kind of noodles are best for this recipe?
Use any type of noodle you enjoy! Fresh egg noodles, dried spaghetti, or even linguine work well. Consider the thickness of your noodles when adjusting cooking time.
3. Can I leave out the beetroot? I don't have any.
Yes, you can absolutely omit the beetroot. The sauce will be a traditional red color, and the flavor will be slightly less earthy, but still delicious!
This Pink Stir-fried Noodles recipe is a testament to the magic of homemade sauces and the exciting possibilities of simple ingredients. Enjoy the vibrant flavors and satisfying texture of this unique dish, perfect for a weeknight meal or a special occasion. We hope you’ll share your culinary creation with friends and family!