Thai Noodle Stir-Up
Prep: 30 minutes Cook: 10 minutes
- 7 ounces uncooked rice noodles
- 1/4 cup vegetable broth
- 1 tsp garlic, minced
- 1 cup broccoli florets
- 2 cups button mushrooms, sliced
- 1/2 cup red bell pepper, chopped
- 4 green onions, sliced in 1 inch pieces
- 6 oyster mushrooms, sliced (optional)
- 12 oz. smoked, baked tofu, sliced
- 1 tbsp soy sauce (optional)
- 6 tbsp sugar
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1-2 tsp red chili sauce
Soften rice noodles in boiling water according to package directions, drain, and set aside. Combine sauce ingredients in a bowl and set aside.
Place the vegetable broth and garlic in a large non-stick frying pan or wok. Cook and stir for 1-2 minutes. Add broccoli, button mushrooms, bell pepper and green onions. Cook and stir for 2 minutes. Add oyster mushrooms and tofu and continue to cook for another minute. Add noodles and sauce. Cook and stir for 3 to 5 minutes, until vegetables are at desired tenderness. Serve hot.
Hint: Various hot sauces (red chili sauce) are sold in most supermarkets in the ethnic section. Some are very hot. Use as much or as little as you like. Serve the optional garnishes in small bowls and let each person add them to their noodles as desired. Rice noodles are sold in most natural food stores and some supermarkets in the Asian food section. They do not need to be cooked, just soak them in boiling water, usually between 5-8 minutes. Drain, add cold water and ice cubes, let soak for a minute or two, then drain and set aside.