VIETNAMESE-STYLE BEAN-THREAD NOODLES
Serves: 4
- 2-ounce bundle bean-thread noodles
- 2 tablespoons peanut or light olive oil
- 1 largess onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 2 heaping cups thinly shredded cabbage
- 2 heaping cups diced fresh tomatoes
- 1/2 cup very fresh mung bean sprouts
- 1/2 pound firm tofu, diced
- 2 to 3 tablespoons 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
