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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
8 ounce(s) brown rice noodles |
4 tablespoon(s) unsalted tomato paste |
4 tablespoon(s) apple cider vinegar |
3 tablespoon(s) honey |
2 tablespoon(s) thai fish sauce |
1 tablespoon(s) fresh lime juice |
1/8 teaspoon(s) cayenne pepper |
olive oil cooking spray |
1 egg white whisked |
2 cup(s) green cabbage chopped |
1 cup(s) bean sprouts |
2 green onions julienned |
1 large carrot peeled and julienned |
12 ounce(s) firm tofu |
1/4 cup(s) cilantro minced |
2 tablespoon(s) unsalted peanuts crushed |
lime wedges |
Directions:
1. Cook brown rice noodles according to package directions. Drain and set aside.
2. In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.
3. Heat a large cast-iron or nonstick pan or wok over medium-high heat for 1 minute. Mist with cooking spray. Add egg white and saute until cooked, about 2 minutes. Remove egg white from heat and dice into small pieces.
4. In the same pan, misted again with cooking spray, saute cabbage, bean sprouts, onions and carrot over medium-high heat for 2 minutes. Add tofu and cook for another 2 minutes. Add cooked egg white and cilantro, sauteing for another 2 minutes. Then stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about 3 to 4 more minutes.
5. Remove from heat and toss with peanuts before serving. Garnish with lime wedges and additional cilantro, if desired.
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