Vietnamese Rice Noodles

This dish is easy, spicy, healthy, and gluten-free!

Spicy Vietnamese Noodles

Serves: 4

Time: 40 minutes

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. 

Cheers!

Whhaat?

I find it unbelievable that I have not yet posted anything this month.

I apologize that this post won't fulfill any requirements for substance. Life has been hectic. Between the four jobs/internships/volunteering I have run short on time. My recent birthday was celebrated all weekend long as if it were the fourth annual celebration of my 21st birthday, but at the same time it marks the inauguration of my quarter-life-crisis. Luckily the crisis has been stifled by the news that I have been accepted to the Animals and Public Policy master's program at Tufts!

I also have been a bit low on culinary inspirations as of late, but am hoping the tides will turn. Until then, here is a picture of us celebrating the acceptance. Just a cheerful reminder that beer is (most of the time) a wonderfully vegan treat.