Thai-Style Sweet and Tangy Noodles
- Ready In:
- 17mins
- Ingredients:
- 14
- Serves:
-
4
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 tomatoes, 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
- 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.
- Heat wok over medium-hi heat. When hot, add oil and rotate to coat the wok.
- 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.
- 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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RECIPE SUBMITTED BY
annh53182
Union Grove, 89