Rice Noodle Stir Fry
Ingredients
The noodles and sauce
-
4
ounces
wide rice noodles or big square 'rice flake' noodles
-
1
each
serrano pepper, sliced thinly
-
1/3
cup
rice or white wine vinegar
-
2
tablespoons
soy sauce, tamari, or coco aminos
-
2
teaspoons
favorite chile oil
The stir fry
-
4
ounces
extra firm tofu, crumbled
-
2
tablespoons
oil
-
1/2
each
onion, sliced
-
8
ounces
mushrooms, chopped (optional)
-
1
head
broccoli, trimmed into small florets
-
1/3
cup
well-toasted cashews (or peanuts)
For serving
-
optional
none
slivered market lime, Meyer lemon zest, or orange zest
Instructions
- Boil the rice noodles in unsalted water until tender, then drain and toss with a teaspoon of oil.
- Combine the serrano pepper slices and vinegar in a small bowl and set aside.
- Drizzle soy sauce over the crumbled tofu and toss well.
- Mix the chile oil, remaining soy sauce, and water in a glass.
- In a large skillet or wok, heat oil over high heat, add onion and mushrooms, and cook until they color.
- Add the tofu and cook for another minute, then stir in the chile-soy mixture and broccoli, cover, and cook until broccoli brightens.
- Uncover and stir in the noodles, adding water if necessary to loosen them.
- Stir in the cashews and add lemon zest or slivered lime leaf if desired, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
338
Total fat
19g
Total carbohydrates
27g
Total protein
13g
Sodium
20mg
Cholesterol
0mg
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