Sunday, July 12, 2009

Thai-Style Sweet and Tangy Noodles

As you can imagine time has become a precious commodity around here with four kids to look after this summer (when does school start?). I think we have consumed far too any veggie dogs in the past few weeks so I am now turning to Asian cuisine for fast and fresh meals. Once you have all of your ingredients in place and your wok nice and hot, dinner can be cooked in a manner of minutes. This recipe is more or less from True Thai which has a wonderful vegetarian section. The original recipe calls for black-eyed peas but I had none on hand and used chickpeas.

- 8 oz rice noodles (I used rice vermicelli)
- 2 tbsp oil
- 6 large garlic cloves
- 1/3 cup vegetable stock
- 6 green onions, angle cut into 1" pieces
- 1 large tomato, halved, and cut into thin wedges
- 1/2 block extra firm tofu
- 3/4 cup cooked beans (I used chickpeas)
- 1/4 cup brown sugar
- 2 tbsp mushroom soy sauce
- 1 tsp white pepper
- generous tbsp white vinegar
- 1/2 lb bean sprouts
- cilantro to garnish

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 min. Add stock and mix well. Add green onions, tomatoes, tofu and beans and stir fry for 1 min.
4. Add sugar and soy sauce and fry 1 min. Add pepper, vinegar, and bean sprouts and mix well. Garnish with cilantro and serve.


DJ said...

This looks amazingly good! Stir-fries are about as creative as I get in warm weather.

deshubie said...

Looks so devine as all your recipes!! honestly!! but I was wondering if you had heard about Braggs Aminos? It does not have salt and it does not hurt our bodies like soy sauce does. What they put into soy sauce is call an excitotoxins. They are some bad fellas forsure. Thanks again for your wonderful flavor and tastes buds! Keep up the good work. Still trying to figure out what the syringe thing is in your contest. I'm sure I will be hitting my head when you tell us what it really is. All the best to you and your "Vegan-Family"! KD.

celia said...

this looks super delicious!!!

Bianca said...

Yum! The tofu looks delicious in that dish. You're making me hungry!

Sue G. said...

Yum! But mushroom soy sauce: something you buy or something you make? Not sure I've ever noticed this ingredient before. Thanks!

Mary said...

Rice noodles+fried tofu+assorted vegetables=my all-time favorite meal.

Kelly said...

Looks mouth-watering.

Marija said...

What a great idea!!
I'm a big fan of your recipes (especially the luncheon "meat" one).
Keep on posting.

veggiemom said...

I made this for dinner last night and my family loved it. Even my carnivore hubby who has an aversion to tofu gave it a thumbs-up! :) I did substitute whole wheat vermicelli for the rice noodles but it worked out well. Thanks Vegan Dad for creating family friendly recipes. Keep up the good work!

Anonymous said...

The picture looks appetizing! I've been eye-ing it for days. I made it tonight, but I was not totally impressed. I didn't use the mushroom soy sauce so maybe that's my mistake, but it still needed much more flavor. It was bland. After adding salt, it was palatable. Not to say I won't try it again! I'm finding myself looking onto your website daily so I'll definitely keep trying different recipes. Thanks!

Cassie said...

I made this last night and it was a hit! I don't own a wok :-( but I used my non-stick skillet and it was still yummy. It's all gone!