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Pan-Asian wide rice noodles (vegan and can be gluten free)

I love the wide rice noodles from our local Chinese takeout place, but I’m scared to even think abut how much oil is used to cook them. My sweetheart and I cooked these for tonight’s dinner.  This recipe is not healthy per se, but it tastes amazing and I am guessing it’s healthier than the takeout version!

Ingredients (Makes 8 servings):

3 cloves garlic

1/2 onion

4 carrots, peeled

1 stalk broccoli (enough for 2 cups, once cut-or you can use 2 cups frozen broccoli)

1.5 c chopped greens (i used mustard greens but you could also use bok choy, spinach, kale, etc)

1 block tofu, drained

1/2 c Nama shoyu (raw soy sauce)  Use gluten-free soy sauce if you want to make this recipe gluten free! 

2 tbsp umeboshi (pickled plum) paste-you can find it in the Japanese food section of your supermarket, or at a Japanese specialty grocer.  This is optional but it adds to the umami-ness of the dish.

1/2 c water

1 package wide rice noodles

1/2 c peanut butter

2 tbsp demerara sugar (or other brown sugar)

2 tbsp cooking oil

1/4 c chopped cilantro

1 tbsp sesame seeds

1 lime

Step 1: In a large bowl, whisk together the nama shoyu, umeboshi, and water. Mince one garlic clove and add to the marinade. Cut the tofu into 1/2 inch cubes and place it in the bowl with the marinade. Allow to marinate for at least 30 mins, and up to overnight (refrigerate it if you are marinating for more than 1 hour); stir it occasionally.

Step 2: Prep the noodles for a stir-fry per the instructions on the package. We used A Taste of Thai brand and it said to soak the noodles in very hot water for 30-35 minutes if you are going to use them in a stir-fry. 

Step 3: Heat 1 tbsp of cooking oil in a non-stick pan over medium-high heat.  Once it is hot, use a slotted spoon to transfer the tofu to the oil. Reserve the marinade-you are going to use it to make the sauce! You want to brown the tofu on all sides- it will take longer than you think, so prep the veggies while the tofu is cooking-turn the tofu over every few minutes.  The oil will splatter so be careful! 

Step 4: Mince the other two garlic cloves. Finely chop the onion. Cut the rest of the veggies into bite-size pieces.  Side note- if you usually discard broccoli stems and leaves, don’t! You paid for them and they are tasty, so use them!  The leaves can be lumped in with the other greens you are using.  Use a veggie peeler to peel the fibrous skin from the stem (discard the peel) and slice the stem into bite-size pieces. 

Step 5: Once the tofu is browned on all sides, remove it from the pan and place on a plate.  Add the other tbsp oil to the pan and once it is hot, add the onions and garlic.  Stir-fry until  the onions are translucent, then add the carrots.  After two minutes, add the broccoli, then, after another minute, add the greens.  Keep stirring! 

Step 6:  Once the veggies are crisp-tender, push them to the side of the pan.  Pour the tofu marinade into the pan and add the peanut butter and the sugar.  Stir until the peanut butter melts and the sugar dissolves.  

Step 7: Drain the noodles.  Add 1/3 of the noodles to the pan and stir to coat in the sauce.  Push them to the side, add another 1/3 of the noodles, and repeat until all of the noodles are heated through (you may need to add a little more cooking oil to keep them from sticking).  Add the tofu back into the pan, sprinkle on the cilantro and mix the noodles, veggies, and tofu together.  Sprinkle with the sesame seeds and serve with lime wedges and hot sauce (i loooooove Sriracha). 

posted by K

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