Rice Noodles
Other than pasta, casseroles, soups, and rice, Asian-style noodles seem the easiest to throw together on weekdays when I don't have fermented adai or dosai or injera batter handy.
Not much to this recipe really. Feels like sharing a recipe for cooking rice :) Anyway, I like both the wide flat rice noodles a well as the thin string-like ones. The noodles can be stir-fried or just tossed in with the sautéed vegetables here.
Ingredients
1 pkt rice noodles (flat and broad, sort of like fettucini)
½ pkt extra firm tofu (or, pan-fried marinated tofu, if handy)
1 cup sugar snaps, sliced thin
2 cups bok choy leaves, cleaned, chiffonade (or roughly chopped)
1 medium onion, sliced fine
1 bell pepper, sliced
-OR- any other vegetable combination
water as needed
1 Tbsp canola oil (2-3 Tbsp, if pan frying the tofu)
For the flavoring:
2 Tbsp tamarind concentrate
1 Tbsp light soy sauce
1 Tbsp thai chili-basil paste
1 Tbsp sambal oelek (or, 1 Tbsp red pepper flakes)
1 Tbsp mirin
1 Tbsp finely chopped fresh lemon grass (or, 1 tsp lemongrass powder)
1 tsp grated ginger (or, ½ tsp ginger powder)
1 tsp brown sugar
½ cup chopped spring onions for garnish (optional)
Preparation:
- Combine the flavoring ingredients, stir well and set aside
- If using tofu, pan-fry it with some of the above flavoring sauce, remove from pan set aside
- cook rice noodles per package directions, drain, rinse in cold water, drain well and set aside
- Heat oil in a pan, sauté the onions, sugar snaps and bok choy till onions turn translucent
- Add the cooked noodles, pan-fried tofu, and the remaining flavoring sauce a little at a time so as not to make the dish soggy, stir till well incorporated
- Garnish with spring onions, serve warm
Labels: asian, noodles, thai, vegetarian
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