Vegetarian Rice Noodles

Course Main Course

Cuisine Plant Based, Vegetarian

Servings 4

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

Get Recipe Ingredients

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.