4 oz firm tofu (120 g), sliced into ½-inch (1.24 cm) cubes and fried
2 hard boiled eggs, sliced crosswise
⅓ cup fried shallots (30 g)
¼ cup scallions (35 g), sliced
⅓ cup bonito flakes (30 g)
2 lemons, sliced
Nutrition Info
Calories 1024
Fat 58g
Carbs 99g
Fiber 17g
Sugar 15g
Protein 18g
How to Make It
1. Step
Add the noodles to a medium bowl. Cover with water and soak for 15 minutes, then drain.
2. Step
Bring a medium pot of water to a boil. Add the noodles and cook for 1–2 minutes or until tender, then drain. Spread the noodles on a large platter.
3. Step
Add 1 tablespoon of oil to a large saucepan over medium heat. Cook shiitake mushrooms until golden brown and slightly crispy, 5–6 minutes. Remove the mushrooms from the pan and set aside.
4. Step
Heat the rest of the oil in the same pan over medium heat. Add the annatto powder and toast for 30–45 seconds, or until the oil turns orange. Whisk in the flour until smooth. Add the vegetable broth and shrimp bouillon and whisk until incorporated. Stir in the fish sauce, salt, and black pepper, then return the mushrooms to the pot and cook until thickened, about 2 minutes.
5. Step
Pour the sauce over the noodles and top with the shrimp, fried tofu, bonito flakes, fried shallots, hard-boiled eggs, and scallions. Garnish with the lemon slices and serve immediately.
