2016.07.13 Noodle, Carrot, Cabbage, Mint, Cilantro, Tofu, Peanut, Peppers, Cucumber, Lime

2016.07.13 Noodle: Noodle, Carrot, Cabbage, Mint, Cilantro, Tofu, Peanut, Peppers, Cucumber, Lime

Shopping Cart (Products are suggestions, substitute per need\want):
1 pkg. Rice, noodles
1 bunch Carrot
1 head Cabbage, green
1 bunch Mint
1 bunch Cilantro
1 bunch Basil
1 bunch Mint
1 bulb Shallot
1 bulb Garlic
1 bottle Sriracha sauce
1 pkg. Tofu, sprouted
1 pkg. Peanuts
1 jar Peppers, pickled
1 Cucumber
1 Lime
(plus anything missing from the staples list)

Fridge/Pantry Staples:
EVOO Sea Salt, fine crystals
Pepper, ground
Curry Green, paste
Garlic, granulated
Agave, syrup
Vinegar, rice
Vinegar, plum
Ginger, dried

Bring all ingredients to room temperature


1. Noodles:
Bring a medium pot of lightly salted water to a boil.
Add thin rice noodles to boiling water; stir.
Cook 4-5 minutes, or until tender.
Strain and rinse with cold water; shake off excess water.
Return noodles to pot.
Drizzle with about 2 teaspoons cooking oil.
Stir to coat.
2. Herbs & Cumber:
Destem mint and cilantro; roughly chop leaves together.
Trim ends off cucumber.
Halve lengthwise.
Scoop out seeds with a spoon.
Lay flat and slice into about 1/4-inch thick half moons.
Zest half a lime with a micro plane (or on the small holes of a box grater) into a small bowl; reserve.
Halve lime.
3. Salad:
Place cucumber and herbs in a large bowl.
Add carrots and green cabbage.
Squeeze half a lime over bowl.
Drizzle with half of the bun bo xao dressing.
Toss to combine.
Cut remaining lime into wedges.
4. Tofu & Peanuts:

Medium dice sprouted tofu into about 1/2-inch pieces.
Roughly chop peanuts.
5. Tofu:
Heat about 1 1/2 tablespoons cooking oil in a large nonstick pan over medium-high heat.
Add tofu and peanuts to pan; stir.
Cook 5-6 minutes or until tofu browns and begins to crisp, stirring occasionally.
6. Tofu & Noodles:
Add basil-green curry pesto and about 2 tablespoons water (Pro Tip: Measure water in container to release any pesto from the sides.) to pan with tofu; stir.
Cook 1-2 minutes, or until sauce coats tofu.
Add reserved lime zest to pot with noodles; stir to coat.
Roughly chop pickled peppers.
Make a bed of noodles in each bowl and top with cucumber salad.
Divide tofu between bowls.
Drizzle with remaining bun bo xao dressing.
Add pickled peppers and Sriracha sauce to taste (or omit).
Serve lime wedges on the side.


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