Ginger Hoisin Rice Noodles with Veggies
Prep: 30 minutes Cook: 20 minutes
By Colleen Patrick-Goudreau
- 1/4 cup hoisin sauce (in the Asian section of the supermarket)
- 2 tsp tamari or soy sauce
- 3 tbsp fresh ginger, minced
- 2-3 cloves garlic, minced
- 1/4 cup seasoned rice vinegar
- 1 tsp ground coriander
- 1/8-1/4 tsp red pepper flakes
- Noodles and veggies:
- 1/2 pound dry rice vermicelli (also called Rice Sticks) or other thin rice noodles
- 1/2 pound extra firm tofu, cubed (water-packed, not silken)
- 1-2 carrots, julienned
- 1-2 celery stalks, thinly sliced on the diagonal
- 1 cup green onions, thinly sliced on diagonal
- 1 red pepper, thinly sliced
- 1-3 tbsp water (optional)
- lemon wedges (optional)
- salt to taste
In a bowl, combine all ingredients for the sauce, stir well, and set aside
Prepare a pot of boiling water, and add noodles when ready.
While waiting for the water to boil, in a non-stick skillet over medium heat, add tofu and cook until brown. (You can either start the veggies in a separate pan or wait until the tofu is finished browning). Remove tofu from pan, add water for sauteing and let it get hot. Add carrots, celery, and green onions, a couple pinches salt, and let cook for a couple of minutes. Add the peppers, and keep tossing. Reduce heat to medium-low, and add sauce mixture. Remove from heat if waiting for noodles.
Once noodles are cooked, drain and add them to vegetable mixture. If mixture is a little dry, add a little extra water. Season to taste with sea salt, black pepper, and a squeeze of lemon juice.
Hints: Rice noodles are available in most markets and natural food stores. They usually take very little time to cook and most packages will have detailed directions on the labels.