Vegetarian Rice Noodles Photo
Vegetarian Rice Noodles

YIELD Makes 4 servings


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.


  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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