- 8
Ingredients
- 8 Oz Brown Rice Noodles
- 4 Tbsp Unsalted Tomato Paste
- 4 Tbsp Apple Cider Vinegar
- 3 Tbsp Honey
- 2 Tbsp Thai Fish Sauce
- 1 Tbsp Fresh Lime Juice
- 1/8 Tsp Cayenne Pepper
- Olive Oil Cooking Spray
- 1 Large Egg White, whisked
- 2 Cups Green Cabbage, chopped
- 1 Cup Bean Sprouts
- 2 Green Onions, julienned or thinly sliced lengthwise
- 1 Large Carrot, peeled and julienned or cut into thin matchstick pieces
- 12 Oz Firm Tofu, cubed
- 2 Tbsp unsalted peanuts, crushed
Preparation
Step 1
1. Cook brown rice noodles according to package directions. Drain and set aside.
2. In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.
3. Heat a large cast-iron or non-stick pan or wok over medium-high heat for 1 minute. Mist with cooking spray. Add egg white and saute until cooked, about 2 minutes. Remove egg white from heat and dice into small pieces.
4. In the same pan, misted again with cooking spray, saute cabbage, bean sprouts, onions and carrot over medium-high heat for 2 minutes. Add tofu and cook for another 2 minutes. Then stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about 3-4 more minutes.
5. Remove from heat and toss with peanuts before serving.