8oz rice flour noodles
1/4 c reduced-sodium fish sauce
2 1/2 Tbsp reduced-sodium soy sauce
juice of 1 lime (about 2 Tbsp)
1 Tbsp rice wine vinegar
1/2 tsp ground red pepper
3 Tbsp brown sugar
1 Tbsp toasted sesame oil ,divided
1 package tofu (firm) cubed
3 cloves garlic, minced
1 egg + 2 egg whites lightly beaten
4 c bean sprouts
(could also add chicken if desired)
4 med scallions, including green tops
2 Tbsp roughly chopped peanuts
2 Tbsp roughly chopped peanuts
1 c cilantro leaves
1. soak noodles set aside ( i cover with boiling water and let set for 20 minutes)
2. whisk together fish sauce, soy sauce, lime, vinegar,pepper,and 1 tsp of the oil in small bowl. Set aside.
3. HEAT remaining 2 tsp oil in wok or skillet over med. heat. when oil is hot (not smoking) add tofu,turning once until light brown about 3 minutes. add garlic and cook another 3 minutes. Add eggs. when set stir gently and push to the side of the pan.
4.ADD (chicken at this point if you are a carnivore)add sprouts and stir gently for about 5 minutes until all ingredients are gently combined. Stir in drain noodles, scallions, and fish sauce mixture and simmer until liquid thickens slightly about 5-10minutes.
5. serve garnished with cilantro and peanuts
This dish was slightly spicy but the boys loved it --of course Gregg would have liked more spice. All except Logan he wanted crackers and grapes.
This dish was slightly spicy but the boys loved it --of course Gregg would have liked more spice. All except Logan he wanted crackers and grapes.
I think it has been over 30 days we started this vegetarian thAng and I must say we just feel great!!
