Who ever thought that one up? To stir fry your noodles? Delicious. Oily, crunchy, chewy, soft, crispy, tasty. The list could go on indefinitely but the point is: yum. I don't particularly care much for stir fries. I think it is a nightmarish recollection of my childhood. One of those meals that was a constant in our home but in my opinion never done right. Sure I was under the age of ten and had not developed any Epicurean sensibilities. Irregardless, I still cannot stand water chestnuts. That texture of waxy succulent and flavor of watery milk? Disgusto. Nonetheless I make exceptions for stir fried noodle dishes like pad Thai or drunken noodles. I particularly have a fondness for stir fried rice noodles and sometimes even crave them. I have had the hankering for them for the past week and have not felt inspired to drive up to Vegan Thai* or Siam Cafe and had most of the ingredients lying around so....I made them. And viola (repeat adjectives above)!!
Ok, this is how we do it... (or how I did it)
Ingredients
2 handfuls Rice Noodles (Typically the stir fry variety are bigger and flat)
1/4 block Tofu, cubed
1/2 large Onion, slivered
1 potato, cubed
Fresh Veggies (I used lettuce, basil, carrot and avocado)
2 Tbsp. Braggs
1 Tbsp. Saracha
1 Tbsp. Saracha
1 Tbsp. Black Sesame Oil
1 Tbsp. Olive Oil
2 Tbsp. Agave Nectar (could use sugar or any other sweetener if desired)
Put water onto boil while sauteing onions and potatoes in the olive oil (use a large pan so you can throw everything, aside from the fresh veggies, in the pan). When the water boils submerge noodles. When the potatoes are just about done throw in the tofu, 1 tbsp. braggs, and 1 tbsp. agave. Saute until everything looks cooked, about 5 minutes. As all is cooking chop up your fresh veggies so they are ready to go once everything is cooked. Once the noodles are "soft but firm" (whatever that means...this is what the package said...) drain and rinse with cool water. Put noodles in the frying pan with the remaining braggs, agave, black sesame oil, and saracha (hot sauce). Saute until the noodles are all coated in saucy-ness and have begun to burn a little. The burnt noodles are the tastiest!
When the noodles are irresistible to the point of your inability to stop testing them you may dish some into a large bowl and fill to brim with fresh veggies. Eat with braggs and saracha in case you desire extra saltiness or spiciness.
For your nutritional edification: Rice noodles are gluten free, fat free, high in complex carbohydrates (the ones that break down slower) and though not nutrient dense contain some B vitamins, iron and selenium. My opinion is that wheat pastas are eaten too frequently. You can find variations of pastas using all sorts of exotic flours from quinoa to brown rice at your food coop, specialty grocer or, if you are lucky enough to have one in your area, Trader Joe's. Although the rice noodle is largely devoid of fiber, unlike it's cousin, unhulled rice, you can still enjoy them as a carb that will leave very little residue in the digestive tract. Love them!
*Link to Thai Vegan: Check them out, and watch out for a restaurant review on your favorite blog...mine of course.
*Link to Thai Vegan: Check them out, and watch out for a restaurant review on your favorite blog...mine of course.
