Yield: 4 Servings
|8 ounces||Uncooked rice noodles|
|3 tablespoons||Soy sauce|
|2 tablespoons||Rice vinegar|
|2 tablespoons||Lime juice|
|¼ teaspoon||Crushed red pepper|
|4 \N||Green onions; chopped|
|½ teaspoon||Minced fresh garlic|
|1 pack||(6.5-oz) Smoked Tofu; thinly sliced|
|2 cups||Mung bean sprouts|
|½ cup||Shredded carrot|
|2 tablespoons||Chopped peanuts (optional)|
From: Anne Washburn <quaker@...> Date: Sun, 14 Jul 1996 04:52:41 -0400 (EDT) (From The McDougall Newsletter, May/June 1996, p⅗) Place noodles in a bowl and cover with hot water. Soak for 10 minutes.
Drain. Combine the soy sauce, rice vinegar, lime juice, ketchup, sugar and red pepper in a bowl. Mix well and set aside. Place the water in a large non-stick frying pan. Add green onions and garlic. Cook, stirring frequently for 3 minutes. Add tofu, bean sprouts, and noodles. Cook and stir for 2 minutes. Add sauce mixture. Cook and stir for another 3 - 4 mintues until heated through. Transfer to a serving platter. Sprinkle with carrot, cilantro and peanuts, if desired. Serve at once.
HINT: Rice noodles can be found in most Asian markets. They are made from rice and water. They are also called cellophane noodles. They do not need cooking, just soak in hot water to soften. Smoked Tofu is made by Wildwood Natural Foods and is sold in natural food stores.
SUBSCRIPTION INFORMATION: The McDougall Newsletter is a bi-monthly, and costs $20 a year. Send money to: The McDougalls, PO Box 14039, Santa Rosa, California 95402. Or call: 800-570-1654 or 707-576-1654.
fatfree digest V96 #195
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .