Delicious noodles! The ultimate flavor-packed stir-fry with vibrant rice vermicelli noodles and tofu. Bursting with fresh veggies and a tantalizing soy-agave sauce, this dish is a perfect blend of textures and tastes. Quick to prepare and absolutely delicious, a must-try for anyone looking to add a healthy lunch and dinner option to their routine. And NOODLES!

Want to work with me: [ Ссылка ] shoot me an email.

[ Ссылка ]

Ben's AMAZING BOOK: [ Ссылка ]

NAPA SATAY EPISODE: [ Ссылка ]
TOFU SEASONING USED: [ Ссылка ]

Ingredients:

1 large pack rice vermicelli noodles
1 block extra firm tofu, cubed
2 pac choi, cubed (julienne the greens)
1 napa cabbage, sliced thin
2 thumb-sized ginger nubs, julienned
Handful of snow peas (ManGetout), julienned
Handful mushrooms, sliced
2-3 garlic cloves, julienned
½ red onion, julienned
1 cup raw cashews, toasted
1 large carrot, julienned
3 tablespoons neutral oil
2 tablespoons Sesame Oil to finish with
¼ cup soy sauce
1 tablespoon agave
1 tablespoon rice vinegar
1-2 tablespoons cornstarch
2 star anise
4-5 dried chilies
Fresh chili for garnish (optional)
Instructions:

Preparation:

Cut and prep all the vegetables ahead of time.
In a small bowl, add the tofu and season with turmeric, onion powder, black salt, and pepper. For detailed seasoning, refer to this recipe: [ Ссылка ]

Soak the noodles in boiling water for 3-4 minutes until softened, then strain and set aside.

Making the Sauce:
Mix soy sauce, agave, vinegar, and cornstarch together to make a slurry.

Cooking:
Toast the cashews in a heated pan and remove.
Toast the star anise and chilies in a hot pan.
Add the carrots first and sauté for a couple of minutes, then add the rest of the vegetables and the seasoned tofu. Cook for a few minutes.
Add the soy sauce slurry and cook for an additional 2 minutes.
Serving:

Toss the mixture with fresh noodles and serve with crushed cashews on top.
Garnish with fresh chili if desired.

свернуть