We substituted green onions! Serves 4
Ingredients: 12 ounces dried rice noodles 1/2 inch piece of ginger, grated 2 TBS light soy sauce 3 TBS vegetable oil 2 garlic cloves, minced 1 onion, cut into thin wedges 8 ounces firm tofu, thinly sliced 1 fresh green chili, seeded and sliced thin 6 ounces bean sprouts 4 ounces Chinese Chives (or green onions) cut into 2 inch lengths 2 ounces roasted peanuts, chopped 2 TBS dark soy sauce fresh cilantro for garnishInstructions: - Place rice noodles in large bowl, cover with warm water and soak about 20 minutes. (Note: when we did this Ruby had me put the noodles in boiling water for 2 minutes- she likes the noodles cooked and soft) Drain, blend with ginger, light soy sauce and 1 TBS of oil in a large bowl. Set aside.
- Heat 1 TBS of oil in a hot wok and fry the garlic for a few seconds. Add the tofu and stir fry for 3 –4 minutes. Transfer to a plate and set aside.
- Heat the remaining oil in the wok and stir fry the onion for 4 minutes, or until soft beginning to brown. Add fried tofu and chili, stir fry briefly, then add the noodles. Stir fry about 4 minutes.
- Stir in the bean sprouts, chives or green onions, most of the ground peanuts, saving some peanuts for garnish. Add the dark soy sauce.
- When hot serve and garnish with peanuts and cilantro.
