Stir-fried Rice Noodles with Tofu and Vegetables

This dish always reminds me of my mother, who passed away recently.  During big holidays like Vu Lan, Phat Dan Sinh, and Tet, she showcased her culinary skills by preparing these dishes in the temple kitchen for the Buddhists.  Given the large quantity, my mother had a unique technique: stir-fry all the ingredients separately to ensure the noodles absorbed the spices evenly.  Her method was incredibly efficient, with over a hundred Buddhists visiting the temple on these occasions.  Following her recipe, I also use this technique when making stir-fried rice noodles with vegetables.  The choice of vegetables can vary based on personal preference.  This dish should be stir-fried lightly and served with soy sauce for added flavor.  Although it's a vegetarian dish, I like to enhance it with garlic, fried onions, and green onions.

Ingredients:

Noodles & Tofu:

• 100g dry rice noodles or 6 oz.
• 8 oz. firm tofu, cut into three  pieces 

Aromatics & Vegetables:

• 1 garlic clove, minced
• 1 shallot, thinly sliced
• 1/2 cup sliced white onions
• 2 green onions, cut into 2-inch lengths
• 3 cups mixed stir-fried vegetables (carrot, cabbage, bell pepper, bok choy)

Seasonings:

• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp mushroom seasoning powder

Dipping Sauce Ingredients:

• 1/2 cup water
• 1/4 cup soy sauce
• 2 tbsp sugar
• 1 tbsp vinegar
• 1 garlic clove, finely chopped
• Fresh chili, finely chopped

Other items:

• 1/4 cup vegetable oil (divided)
• Optional toppings: fried onions, cilantro, roasted peanuts (chopped)

Directions:

1.    Preparing the Noodles:

·         Bring a pot of water to a boil, add a pinch of salt and 1 tsp vinegar, and soak the rice noodles for 6 minutes. Drain in a colander and set aside.

2.    Frying the Tofu:

·         Heat a pan over medium heat and add a little oil.  Fry the tofu until golden brown on both sides.  Let it cool, then cut it into 1-inch-thick strips.

3.    Making the Dipping Sauce:

·         Combine water, soy sauce, sugar, and vinegar in a bowl.  Stir until the sugar dissolves.  Let it cool before adding garlic and chili.  Adjust to taste—it should be a balance of salty and sweet.

4.    Stir-frying Aromatics and Vegetables:

·         Heat 1 tbsp oil in a pan.  Add garlic, shallots, and white onions, stirring until fragrant. Remove and set aside.

·         Add another 1–2 tbsp oil to the pan, then stir-fry the vegetables, starting with the carrots and cabbage.  When almost tender, add bell pepper and bok choy. Season with half the mushroom seasoning powder. Transfer to a plate.

5.    Stir-Frying the Noodles:

·         In the same pan, heat a little more oil over high heat. Add the rice noodles and stir-fry, seasoning with the remaining mushroom powder.  Once the noodles absorb the seasoning, return the cooked vegetables, tofu, and aromatics to the pan.  Toss until everything is well mixed.

6.    Garnishing and Serving:

·         Transfer the stir-fried noodles to a serving plate.  If desired, top with fried onions, cilantro, and roasted peanuts.

·         Serve with the dipping sauce on the side.

Enjoy your delicious stir-fried rice noodles with tofu and vegetables!

 

This portion is for two servings.