I came across this recipe and thought it would be tasty to make while on the road. I added in the beef because I wanted a bit more protein. This was very yummy. I would go easy on the cause because it is salty.
Ingredients:
- 2 red bell pepper, very thinly sliced
- 1 small head green cabbage, thinly sliced
- 2 cucumbers, sliced into half-moons
- 1 box rice noodles
- 3 green onions, minced
- 16 oz extra firm tofu, sliced into small triangles
- 1 lb beef, sliced
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tbsp oil
- handful of roasted peanuts, roughly chopped
- fresh mint, minced
- fresh cilantro, minced
For sauce
- 1/2 cup soy sauce
- 1 tbsp fish sauce
- 1/4 cup warm water
- 2 tsp sesame oil
- 2 tbsp fresh minced ginger
- 2 tsp sriracha
- 2 tbsp agave nectar
Directions:
Combine all sauce ingredients in a small bowl and whisk well.
Mix half of the sauce with the beef and allow the marinade for 30 minutes.
Bring a large pot of salted water to a boil. Once boiling, add the rice noodles and turn off the heat. Let noodles sit in hot water for about five minutes, then drain and rinse thoroughly with cold water. Squeeze excess water from the noodles and set aside until serving.
Heat the oil in a large skillet or wok over high heat.
Combine the cornstarch and salt in a bowl. Dip each tofu triangle in the cornstarch then place in the hot skillet. Fry triangles for about four minutes per side, or until golden brown. Once done, remove carefully and place on paper towels to drain.
Saute the beef in batches until browned.
To assemble rice noodle bowls, place a mixture of rice noodles and cabbage in the bottom of each bowl. Top with bell pepper slices, cucumber, two tofu triangles, beef, green onions, mint, cilantro and chopped peanuts. Drizzle sauce over top or serve sauce alongside bowls.
They can also be served as a salad without the noodles and using extra of the veggies.
