Veggie-Packed Rice Vermicelli Noodle Stir-Fry
Ingredients
- 1 large pack rice vermicelli noodles
- 1 block extra firm tofu, cubed
- 2 pac choi, cubed (julienne the greens)
- 1 napa cabbage, sliced thin
- 2 thumb-sized ginger nubs, julienned
- Handful of snow peas, julienned
- Handful mushrooms, sliced
- 2-3 garlic cloves, julienned
- ½ red onion, julienned
- 1 cup raw cashews, toasted
- 1 large carrot, julienned
- 3 tablespoons neutral oil
- 2 tablespoons Sesame Oil
- ¼ cup soy sauce
- 1 tablespoon agave
- 1 tablespoon rice vinegar
- 1-2 tablespoons cornstarch
- 2 star anise
- 4-5 dried chilies
- Fresh chili for garnish (optional)
- Turmeric (for tofu seasoning)
- Onion powder (for tofu seasoning)
- Black salt (for tofu seasoning)
- Pepper (for tofu seasoning)
Instructions
Preparation:
- Cut and prep all the vegetables ahead of time.
- Season the tofu in a small bowl with turmeric, onion powder, black salt, and pepper. (Refer to https://youtu.be/MAF0WXkZnVU?si=uXfPX2PEA8QsrWrv for detailed seasoning).
- Soak the rice vermicelli noodles in boiling water for 3-4 minutes until softened.
- Strain the noodles and set aside.
Making the Sauce:
- Mix soy sauce, agave, rice vinegar, and cornstarch together to make a slurry.
Cooking:
- Toast the cashews in a heated pan and remove.
- Toast the star anise and dried chilies in a hot pan.
- Add the carrots first and sauté for a couple of minutes.
- Add the rest of the vegetables and the seasoned tofu. Cook for a few minutes.
- Add the soy sauce slurry and cook for an additional 2 minutes.
Serving:
- Toss the cooked mixture with the fresh noodles.
- Drizzle with sesame oil.
- Serve with crushed cashews on top.
- Garnish with fresh chili if desired.
Video Description
Delicious noodles! The ultimate flavor-packed stir-fry with vibrant rice vermicelli noodles and tofu. Bursting with fresh veggies and a tantalizing soy-agave sauce, this dish is a perfect blend of textures and tastes. Quick to prepare and absolutely delicious, a must-try for anyone looking to add a healthy lunch and dinner option to their routine. And NOODLES!
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https://www.youtube.com/@WorcesterTerrariums
Ben's AMAZING BOOK: https://www.amazon.com/Hello-Tiny-World-Enchanting-Terrariums/dp/0744099072
NAPA SATAY EPISODE: https://youtu.be/mnGA8FiiuvA?si=UPI0C5xqNADe9wuT
TOFU SEASONING USED: https://youtu.be/MAF0WXkZnVU?si=uXfPX2PEA8QsrWrv
Ingredients:
1 large pack rice vermicelli noodles
1 block extra firm tofu, cubed
2 pac choi, cubed (julienne the greens)
1 napa cabbage, sliced thin
2 thumb-sized ginger nubs, julienned
Handful of snow peas (ManGetout), julienned
Handful mushrooms, sliced
2-3 garlic cloves, julienned
½ red onion, julienned
1 cup raw cashews, toasted
1 large carrot, julienned
3 tablespoons neutral oil
2 tablespoons Sesame Oil to finish with
¼ cup soy sauce
1 tablespoon agave
1 tablespoon rice vinegar
1-2 tablespoons cornstarch
2 star anise
4-5 dried chilies
Fresh chili for garnish (optional)
Instructions:
Preparation:
Cut and prep all the vegetables ahead of time.
In a small bowl, add the tofu and season with turmeric, onion powder, black salt, and pepper. For detailed seasoning, refer to this recipe: https://youtu.be/MAF0WXkZnVU?si=uXfPX2PEA8QsrWrv
Soak the noodles in boiling water for 3-4 minutes until softened, then strain and set aside.
Making the Sauce:
Mix soy sauce, agave, vinegar, and cornstarch together to make a slurry.
Cooking:
Toast the cashews in a heated pan and remove.
Toast the star anise and chilies in a hot pan.
Add the carrots first and sauté for a couple of minutes, then add the rest of the vegetables and the seasoned tofu. Cook for a few minutes.
Add the soy sauce slurry and cook for an additional 2 minutes.
Serving:
Toss the mixture with fresh noodles and serve with crushed cashews on top.
Garnish with fresh chili if desired.