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Vietnamese-Style Bean-Thread Noodles

1 bundle bean-thread noodles - (2 oz)
2 tablespoons of  peanut or light olive oil
1 large onion, quartered, and thinly sliced
2 garlic cloves,  minced
2 cups of thinly-shredded cabbage - (heaping)
2 cups of diced fresh tomatoes - (heaping)
1 cup of very fresh mung bean sprouts
1 pound of Firm Tofu, diced
2  -  3 tablespoons of Rice Vinegar
Dried hot red pepper flakes, to taste
Salt,  to taste
Chopped peanuts,  for garnish
optional
Thinly-sliced fresh basil leaves, for garnish

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.

This recipe yields 4 servings.
 

 

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