Vietnamese Rice Noodles
1 box of thin rice noodles (vermicelli)
2 tablespoons peanut oil
1 lb extra firm tofu, cubed
1 cup baby portobella or cremini mushrooms, sliced
1/2 head Savoy cabbage, sliced thinly
1 jalapeno pepper, sliced widthwise
2 carrots, grated
1 red pepper, diced
1 scallion, sliced
1/3 cup cilantro, chopped
5 garlic cloves, minced
1 tablespoon ginger, grated
1 tablespoon agave nectar
1/3 cup shoyu (soy sauce)
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1/3 cup chopped peanuts (not pictured, because I didn't have them, but definitely would be a bonus!)
Cook the rice noodles according to package directions.
Combine the garlic, ginger, agave, shoyu, rice vinegar, and sesame oil in a measuring cup. Set aside
Heat the peanut oil in a large skillet on high heat. Add the tofu and fry until golden. Once fried, add the mushrooms, cabbage, and jalapeno. Toss to coat in oil, and cook until mushrooms have released their moisture. Remove from heat.
Add the noodles, uncooked veggies, and noodles to the pan and toss to combine. Serve topped with chopped peanuts.