Thai-Style Sweet and Tangy Noodles |
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Prep Time: 12 Minutes Cook Time: 5 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Once you have all of your ingredients in place and your wok nice and hot, dinner can be cooked in a manner of minutes. From Vegan Dad blog. Ingredients:
8 ounces rice noodles (i used rice vermicelli) |
2 tablespoons oil |
6 garlic cloves, large |
1/3 cup vegetable stock |
6 green onions, angle cut into 1-inch pieces |
1 tomato, halved, and cut into thin wedges (large) |
6 ounces tofu (extra firm) |
3/4 cup beans, cooked (i used chickpeas) |
1/4 cup brown sugar |
2 tablespoons soy sauce (vegan) |
1 teaspoon white pepper |
1 tablespoon white vinegar |
1/2 lb bean sprouts |
cilantro (to garnish) |
Directions:
1. Prepare noodles according to directions on the box (usually you soak in hot water for about 10 mins), then rinse in cold water and set aside.
2. Heat wok over medium-hi heat. When hot, add oil and rotate to coat the wok.
3. Add garlic and fry quickly, until aromatic. Add noodles and fry for 1 minute Add stock and mix well. Add green onions, tomatoes, tofu and beans and stir fry for 1 minute.
4. Add sugar and soy sauce and fry 1 minute Add pepper, vinegar, and bean sprouts and mix well. Garnish with cilantro and serve.
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