Fried Rice Noodles with Vegetables & Tofu Recipe
Published: 08/04/2011 by Jewocity.com
They are slender, ready in a minute and will love every flavor you add to them. Sautéed rice noodles with vegetables, tofu, Asian sauce and crunchy surprise on top
Ingredients:
500g Brown Rice Noodles
150g Tofu Cut Into Squares
200g Coconut Milk (Half A Can)
1 Red Pepper
2 Zucchinis, Peeled
2 Medium Carrots, Peeled
3 Stalks Green Onion
1 Cup mushrooms
1/2 eggplant
1/2 teaspoon Asian Spice mix
1/4 Cup Soy
Olive oil
Sesame oil
Salt and pepper
When Serving:
Chopped chives
Peanut chips
Chopped toasted pecans
50g brown rice noodles
Preparation:
Boil water in a saucepan, place the rice noodles for a minute and place in the strainer. Wash in water and let it cool on the side.
Cut the Pepper, Zucchinis, Carrots and Onions into strips.
Pour olive and Sesame into a wok or large frying pan and Sauté the Vegetables, stirring for about 5 minutes.
Add the tofu, stir lightly and add the soy sauce. Stir and add the coconut milk and spices.
Cook slightly until thickening, taste and adjust flavors.
Add the rice noodles stir and turn off the flame.
Extra crispy: fry 50g Rice Noodles in boiling oil and remove immediately.
Arrange a serving dish: Place at the bottom the vegies and tofu, sprinkle over the fried rice and garnish with peanut chips or pecans.
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