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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Wide rice noodles are great for stir-fries and cook better when broken into shorter lengths. Soften in hot water, and stir-fry as directed. If unavailable, substitute linguine or fettuccine. Ingredients:
8 ounces uncooked wide rice sticks (banh pho) |
2 tablespoons plus 1 teaspoon sesame oil, divided |
1/2 cup organic vegetable broth |
6 tablespoons ketchup |
2 tablespoons lime juice |
2 tablespoons lower-sodium soy sauce |
1 teaspoon sriracha (hot chile sauce, such as huy fong) |
8 ounces tempeh, cut into 1/2-inch cubes |
6 garlic cloves, minced |
2 shallots, thinly sliced |
2 large eggs, lightly beaten |
2 cups fresh bean sprouts |
1 1/2 cups thinly sliced english cucumber |
5 thinly sliced green onions |
1 1/2 cups matchstick-cut carrots |
1/2 cup fresh basil leaves |
1/2 cup fresh mint leaves |
1/2 cup chopped fresh cilantro |
2 tablespoons finely chopped unsalted, dry-roasted peanuts |
12 lime wedges |
Directions:
1. Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.
2. Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.
3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add tempeh, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.
4. Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.
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