Vegetarian Rice Noodles Photo
Vegetarian Rice Noodles

YIELD Makes 4 servings

INGREDIENTS

1/2 cup reduced-sodium soy sauce
1/3 cup sugar
1/4 cup lime juice
2 fresh red Thai chilies or 1 large red jalapeño pepper,* finely chopped*
1 cup vegetable oil
8 ounces firm tofu, drained and cut into triangles
1 (8-ounce) jicama, peeled and chopped or 1 can (8 ounces) sliced water chestnuts, drained
2 medium sweet potatoes, peeled and cut into 1/4-inch-thick slices (1 pound)
2 large leeks, cut into 1/4-inch-thick slices
4 cups water
8 ounces very thin dried rice vermicelli
1/4 cup chopped unsalted dry-roasted peanuts
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
Mint leaves for garnish
*Thai chilies and jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

  1. Combine soy sauce, sugar, lime juice and chilies in small bowl; set aside.
  2. Heat oil in wok over medium-high heat until hot. Add tofu; stir-fry 4 minutes per side or until golden. Remove with slotted spatula to baking sheet lined with paper towels; drain.
  3. Reheat oil. Add jicama; stir-fry 5 minutes or until lightly browned, stirring often. Remove with slotted spoon to same baking sheet. Repeat with sweet potatoes in 2 batches, reheating oil each time. Add leeks. Stir-fry 1 minute. Pour into strainer over heatproof bowl; drain. Reserve 1 tablespoon oil.
  4. Place water in wok; bring to a boil. Add vermicelli; cook 3 minutes or until tender but still firm, stirring often. Drain and rinse under cold water to stop cooking; drain again and place in large bowl. Add reserved oil; toss lightly to coat. Cut through noodles several times to shorten the strands to 8- or 10-inch lengths.
  5. Add soy mixture to wok; heat just until sugar dissolves. Add noodles; toss to coat. Gently stir in tofu, vegetables, peanuts, mint and cilantro. Garnish, if desired.
This recipe appears in: Asian

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