Oodles of noodles.....I never get tired of noodles. Fried, soupy, rice, wheat, buckwheat, pasta, they…
Ever so often we would have a vegetarian meal as it cleanses the palate and gives an overall sense of well being. My foodie friend Denise who has wonderful recipes and a flair for writing, reminded me of this dish in her post yesterday. Her warm roasted vegetable and pasta salad is mouth watering and I can’t wait to try it.
A good mix of vegetables gave this dish some vibrant colors. I also use tofu for protein and a satisfying bite. A tablespoon of spicy garlic sauce may be added to liven up things a little more.
Ro-Ri’s Vegetarian Fried Noodles
8 oz thin rice sticks
12 small deep fried tofu, sliced
1 medium carrot, julienned
¼ red cabbage (about 2 cups), sliced thinly
1 red chili, seeded and sliced
4 oz Chinese chives, trimmed and cut into 1½” pieces
8 oz bean sprouts
¼ cup soy sauce
¼ cup water
3 tbsp oil
1 tsp minced garlic
Heat oil in pan. Sauté garlic until fragrant. Add sliced tofu, carrots, red cabbage, and chili. Stir fry for 2 minutes. Add noodles, soy sauce, and water. Stir to combine for about 5 minutes or so. Add Chinese chives and bean sprouts. Continue to stir for another 2 minutes.
Enjoy…..and have a wonderful day!