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Pocketmags Digital Magazines
Pocketmags Digital Magazines


Have fun cooking this versatile collection of dishes

midweek meals


By Saiphin Moore, from Rosa’s Thai Cafe Serves 2 | Prep 10 mins | Cook 4 mins


• 2 red bird’s eye chillies

• 2 garlic cloves

• 1 tbsp vegetable oil

• 150g (5½oz) fresh flat rice noodles

• 125g (4½oz) firm tofu, cut into large chunks

• 1 tsp dark soy sauce

• 1 tbsp light soy sauce

• 1 tbsp sugar

• 30g (1oz) green beans, cut into 2.5cm (1in) pieces

• 30g (1oz) spring greens, shredded

• 20g (¾oz) baby sweetcorn, quartered lengthways

• 20g (¾oz) long red chillies, finely sliced

• handful of holy basil leaves


1 Using a pestle and mortar, pound the chillies and garlic together to form a rough paste.

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About Simply Vegan

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