Stir-fried rice noodles with tofu, dried shrimps and lettuce

This was a bit of a “what on earth shall I have to eat” dish.

I had some Chinese dried shrimps and pressed tofu, so it seemed like a good idea to use them as the main ingredients of a quick stir-fry.

I soaked the shrimps in boiling water, these are not only dried, but also very salty, for about 15-20 minutes.

The tofu was dried off and cut into cubes, and then fried in the wok in hot oil.

This was then put aside and I added some sliced spring onions and shredded red pepper to the wok. Then I added in the drained shrimps and fried them for about a minute before mixing in some chilli bean paste and light soy sauce.

Finally, I added in some cooked flat rice noodles and some shredded Cos lettuce. Lettuce might seem like an odd ingredient but it stir-fries well and retains a crunch if it is only cooked briefly.

Finally, I mixed the tofu cubes into the noodles and served it immediately.

Easy, quick and very tasty.

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