Chef notes
I like making meals that work for folks following completely different dietary restrictions. This recipe makes use of gluten-free noodles and it packs in loads of protein, nevertheless it’s nonetheless vegetarian. The rice noodles make the proper base for this saucy, candy, nutty and spicy stir fry. Agency tofu provides some wholesome, plant-based meatiness and the recent veggies herald some severe crunch.
Preparation
For the spicy peanut sauce:
In a small bowl, add all of the components for the sauce and whisk nicely. Add extra water if wanted to skinny out the sauce. Put aside.
For the noodles:
1.
Soak the rice noodles in sizzling water in line with the package deal directions. This will likely take anyplace from 8 to twenty minutes.
2.
Warmth a big nonstick skillet over medium warmth and spray with avocado oil cooking spray.
3.
In a small bowl, whisk the eggs collectively. Add them to the skillet and prepare dinner, stirring often, to a medium scramble. Take away the eggs and put aside.
4.
In the identical skillet, over medium warmth, add extra cooking spray. Add the tofu and prepare dinner till it has browned on all sides, about 5 minutes. Utilizing a slotted spoon, take away tofu from the pan and put aside.
5.
In the identical skillet, add the cabbage, inexperienced onions, carrots and salt. Sauté the veggies for about 5 minutes till cooked. Add the garlic and proceed to prepare dinner whereas stirring for 1 minute.
6.
Add drained rice noodles, cilantro, bean sprouts, eggs, tofu and sauce to the skillet. Proceed to prepare dinner whereas mixing all the things collectively nicely for about 2-3 minutes.
7.
Portion noodles into serving dishes. Garnish with peanuts, cilantro and a lime wedge.
