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Bean-Thread Noodles with Crisp Vegetables in Peanut Sauce
Posted By Nava On May 8, 2012 @ 7:14 pm In Asian Noodles,Hearty Pasta Dishes,Pasta and Noodles | No Comments
Brimming with barely-cooked vegetables, this noodle dish makes a good light dinner. Leftovers packed in a container and eaten cold also make a terrific change-of-pace offering in a brown-bag lunch.
Combine the noodles with enough hot water to cover in a heatproof container. Let them soak, covered, for about 20 minutes, or until done but still firm. Drain the noodles, then place them on a cutting board and chop in several directions to shorten.
Meanwhile, combine the ingredients for the sauce in a small bowl and whisk together. Set aside until needed.
Prepare all the vegetables as described before starting to stir-fry. Slowly heat 2 tablespoons of the soy sauce, sherry, sesame oil, plus 1/4 cup of the reserved liquid from the baby corn in a wok or stir-fry pan.
Raise the heat to medium-high and add all the vegetables. Stir quickly to coat them with the soy sauce mixture, then add the tofu and stir-fry for not more than 5 minutes, until the vegetables have just lost their raw quality. Remove from the heat.
Place the drained noodles on a cutting board and chop them in different directions to shorten. Transfer them to a large serving bowl and toss with the peanut sauce.
Add the vegetables to the noodles and toss well. Serve at once, passing around extra soy sauce if desired.
Note: Baked marinated tofu comes in 8-ounce cellophane-wrapped packages and is available from natural foods stores and some well-stocked supermarkets.
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 Asian noodles.: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/asian-noodles/
 hearty vegan pasta recipes.: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/pasta-dishes/
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