Chinese Noodles
Chinese stir fry with rice noodles
1-2 tsp. Sunflower oil
3/4 lb. Green beans
3/4 lb. Sugar snaps or snow peas
3 cloves garlic
1 C. vegetable broth
3 Tbsp + more to taste Soy Sauce
1 pkg. Firm or extra firm Tofu
1 pkg. Rice noodles (6-8 oz.)
Boiling water
3 scallions
White pepper
1 tsp. red pepper flakes
Hot sauce (optional)
Chop off the ends of the sugar snaps. Do the same for the green beans and cut them in half. Rinse the veggies. In a skillet or wok heat the oil, Put the garlic in a press, and scrape the pressed garlic into the pan. Add the veggies and stir fry for 5 minutes. Chop the Tofu into approximately 1/2” cubes. Add the soy sauce and veggie broth to the pan. Add the Tofu and stir to combine. Turn the heat to low and simmer. In the meantime, boil a pot or a kettle of water. Once the water boils place the noodles in the pan, or pour the water over the noodles in a bowl. Let stand for 3 minutes then drain. Chop the scallions. Add a pinch of white pepper and the red pepper flakes to the pot/wok and add the noodles. Stir to combine. Makes 4 servings. Serve garnished with the chopped scallion (I often forget this step).
