Vegetarians recipes |
Vietnamese-Style Bean-Thread Noodles |
1 bundle bean-thread noodles - (2 oz) 2 tablespoons peanut or light olive oil 1 large onion -- quartered, and thinly sliced 2 garlic cloves -- minced 2 cups thinly-shredded cabbage - (heaping) 2 cups diced fresh tomatoes - (heaping) 1/2 cup very fresh mung bean sprouts 1/2 pound firm tofu -- diced 2 tablespoons rice vinegar - (to 3) -- to taste Dried hot red pepper flakes -- to taste Salt -- to taste Chopped peanuts -- for garnish Optional: Thinly-sliced fresh basil leaves -- for garnish |
Immerse the bundle of noodles in cold water in a saucepan. Bring to a boil, remove from the heat, cover, and let sit for 3 to 5 minutes, or until al dente, then drain. When cool enough to handle, place on a cutting board and cut in several directions to create shorter lengths. |