Vegetarian Rice Noodles
Ingredients
- 8 Oz Thin rice noodles (rice vermicelli)
- 1/2 Cup Soy Sauce
- 1/3 Cup Sugar
- 1/4 Cup Lime juice
- 2 Fresh red Thai chilies or 1 large jalapeno pepper, finely chopped
- 1/4 Cup Vegetable oil
- 8 Oz Firm tofu drained and cut into triangles
- 1 Jicama (8 ounces) peeled and chopped or 1 can (8 ounces) sliced water chestnuts, drained
- 2 Medium sweet potatoes (1 pound) peeled and cut into 1/4 inch thick slices
- 2 Large leeks, cut into 1/4 inch thick slices
- 1/4 Cup Chopped dry-roasted peanuts
- 2 Tbl Chopped fresh mint
- 2 Tbl Chopped fresh cilantro
Instructions
- Place rice noodles in medium bowl. Cover with hot water; let stand 15 minutes or until soft. Drain well; cut into 3-inch lengths
- Combine soy sauce, sugar, lime juice and chiles in small bowl until well blended; set aside
- Meanwhile, heat oil in large skilled over medium-high heat. Add tofu; cook and stir 4 minutes per side or until golden brown. Remove with slotted spatula to paper towel-lines wire rack.
- Add jicama to skillet; cook and stir 5 minutes or until lightly browned. Remove to baking sheet. Cook sweet potatoes in batches until tender and browned, turning once. Remove to wire rack. Add leeks; cook and stir 1 minute; remove to wire rack.
- Stir soy sauce mixture; add to skillet. Heat until sugar dissolves. Add noodles; toss to coat. Gently stir in tofu, vegetables, peanuts, mint and cilantro.
Make Ahead: Leftovers make a great lunch. Have them cold or warm them briefly in the microwave.