Recipe Details
Ingredients
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⅔cupdried rice vermicelli
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¼cuppeanut oil
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⅔cupthinly sliced firm tofu
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1large egg, beaten
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4clovesgarlic, finely chopped
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¼cupvegetable broth
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2tablespoonsfresh lime juice
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2tablespoonssoy sauce
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1tablespoonwhite sugar
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1teaspoonsalt
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½teaspoondried red chili flakes
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3tablespoonschopped peanuts
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1poundbean sprouts, divided
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3green onions, whites cut thinly across and greens sliced into thin lengths – divided
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3tablespoonschopped peanuts
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2limes, cut into wedges for garnish
Cooking Directions
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Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
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Heat peanut oil over medium heat in a large wok.
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Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
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Remove tofu with a slotted spoon and drain on plate lined with paper towels.
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Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
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Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
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Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
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Remove egg from the wok and set aside.
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Pour reserved peanut oil in the small bowl back into the wok.
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Toss garlic and drained noodles in wok until they are coated with oil.
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Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
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Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
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Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
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Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories397 | |
% Daily Value * | |
Total Fat 23g |
30% |
Saturated Fat 4g |
20% |
Cholesterol 41mg |
14% |
Sodium 1234mg |
54% |
Total Carbohydrate 40g |
14% |
Dietary Fiber 5g |
18% |
Total Sugars 10g |
|
Protein 13g |
|
Vitamin C 29mg |
145% |
Calcium 204mg |
16% |
Iron 5mg |
25% |
Potassium 430mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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