Silver noodles with vegetables and tofu (Thai)

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Silver noodles with vegetables and tofu (Thai)

 

I made this with our garden veggies. I am just starting to get a few

peppers, eggplants and a few cherry tomatoes. Basil is going crazy

and I wanted something other than pesto.

 

Silver noodles (2 packets), soaked in boiling water and drained (also

known as mung bean noodles or cellophane noodles)

 

Bell peppers – assorted, julienned (equivalent to 2-3 large peppers)

 

Eggplants, 3-4 the asian slender type, sliced, sprinkled with lemon

juice and salt

 

6 cherry tomatoes, halved or quartered

 

1 pack of defrosted frozen tofu (14 to 18 oz) – squeeze the water out

and slice or julienne

 

½ bunch red chard, cut in strips

 

½ cup coarsely chopped basil

 

½ cup minced green onions

 

6 cloves garlic, minced

 

2-3 tbsp lemon juice

 

1/2 tsp white pepper

 

4 long dried red hot peppers cut in half

 

1 tbsp walnut oil

 

1 tsp sugar

 

1 tbsp soy sauce or more to taste

 

½ cup crushed toasted peanuts

 

lemon slices to serve with

 

 

Prepare and chop all ingredients. Heat walnut oil in cast iron

skillet and sautee eggplant and tofu. Add soy sauce, lemon juice,

sugar, garlic and green onions and cook until eggplant is almost soft.

Add white and red peppers. Add fresh peppers and chard, cook 1-2

minutes and add basil. Cut drained noodles in half and add. Stir

well. Taste and add any needed seasoning, salt, lemon juice, soy

sauce to your taste. Top with cherry tomatoes and crushed peanuts.

Serve with lemon slices. 3-4 portions