I was staring in my pantry today and did a little Iron Chef-esque challenge. I've had these Stir-Fry Rice Noodles in there for a while, and I really should use them up. Fortunately for me, there was a recipe on the back of the package. I thought what the heck. I'll try it.
Rice Noodles with Vegetables
From Thai Kitchen package of Stir-Fry Rice Noodles
2 Tbsp. vegetable oil
4 oz. tofu, cubed (I used organic sprouted tofu)
Mixed Vegetables, chopped ( I used green onion, chard, broccoli, carrot)
2 Tbsp. Fish Sauce
4 Tbsp. Tamari
1 Tbsp. Sugar (optional)
1) Bring a pot of water to boil. Remove from heat and immerse package (14 oz.) of Stir-Fry Rice Noodles in hot water; let stand 8 to 10 minutes until noodles are soft but firm. Drain and rinse with cold water.
2) In a wok, heat oil over medium high heat. Add tofu and brown. Add vegetables and quickly cook for 5 to 10 minutes until desired doneness.
3) Add softened noodles, fish sauce, tamari and sugar and stir-fry the noodles until they are tender and all ingredients are cooked. (If the noodles are too firm, [which they were for me], add 1 tsp. of water as needed and continue to stir-fry until tender.)
I thought this was a great quick, healthy meal and would definitely make it again. I like to cook gluten-free, wheat free and egg free once in a while. These noodles fit the bill!