vietnamese-style bean-thread noodles
 
serves: 4 
 
2 oz.  bundle bean-thread noodles
2 Tbsp  peanut or light olive oil
1   largess onion, quartered and thinly sliced
2 clove  garlic, minced
2   heaping cups thinly shredded cabbage
2   heaping cups diced fresh tomatoes
1/2 cup  very fresh mung bean sprouts
1/2 lb.  firm tofu, diced
2 to 3 Tbsp  rice vinegar, to taste
  dried hot red pepper flakes to taste
  salt to taste
  chopped peanuts for garnish
  thinly sliced fresh basil leaves for garnish, optional
 
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. in the 
meantime, heat the oil in a stir-fry pan or wok. add the onion and 
stir-fry over medium heat until translucent. turn up the heat, add the 
garlic and cabbage and stir-fry until the cabbage is tender-crisp and 
lightly browned, about 5 to 7 minutes. add the tomatoes and sprouts and 
continue to fry, stirring frequently, until the tomatoes are soft and the 
sprouts tender-crisp, another 5 to 7 minutes. stir in the vinegar, tofu, 
and red pepper flakes, and cellophane noodles. cook, stirring, until 
everything is well heated through. serve at once, garnishing each serving 
with chopped peanuts and the optional basil. 
 
 
 
 
(ID: 74641) Mirror: rec.food.recipes: Fri, Mar 4, 2005


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