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Vegetarian Rice Noodles
Vegetarian Rice Noodles
Yield: Makes 4 servings
Ingredients:
1/2cup reduced-sodium soy sauce
1/3cup sugar
1/4cup lime juice
2fresh red Thai chilies or 1 large red jalapeño pepper,* finely chopped*
1cup vegetable oil
8ounces firm tofu, drained and cut into triangles
1(8-ounce) jicama, peeled and chopped or 1 can (8 ounces) sliced water chestnuts, drained
2medium sweet potatoes, peeled and cut into 1/4-inch-thick slices (1 pound)
2large leeks, cut into 1/4-inch-thick slices
4cups water
8ounces very thin dried rice vermicelli
1/4cup chopped unsalted dry-roasted peanuts
2tablespoons chopped fresh mint
2tablespoons chopped fresh cilantro
Mint leaves for garnish
Preparation:
1.Combine soy sauce, sugar, lime juice and chilies in small bowl; set aside.2.Heat oil in wok over medium-high heat until hot. Add tofu; stir-fry 4 minutes per side or until golden. Remove with slotted spatula to baking sheet lined with paper towels; drain.3.Reheat oil. Add jicama; stir-fry 5 minutes or until lightly browned, stirring often. Remove with slotted spoon to same baking sheet. Repeat with sweet potatoes in 2 batches, reheating oil each time. Add leeks. Stir-fry 1 minute. Pour into strainer over heatproof bowl; drain. Reserve 1 tablespoon oil.4.Place water in wok; bring to a boil. Add vermicelli; cook 3 minutes or until tender but still firm, stirring often. Drain and rinse under cold water to stop cooking; drain again and place in large bowl. Add reserved oil; toss lightly to coat. Cut through noodles several times to shorten the strands to 8- or 10-inch lengths.5.Add soy mixture to wok; heat just until sugar dissolves. Add noodles; toss to coat. Gently stir in tofu, vegetables, peanuts, mint and cilantro. Garnish, if desired.
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