I’ve been craving Asian food lately. Chinese, Japanese, Korean, it’s all good. Maybe it’s the strong flavors like seaweed, miso, green tea, or soy sauce. Maybe it’s just that it’s so pretty. I have plans to make a cucumber salad with miso dressing. We’ll see how that comes out, but my husband doesn’t care for cukes, so I have to eat that one all by myself. The seaweed salad I saw at the farmer’s market today looked great! The squid salad even looked good, but I couldn’t get up enough courage for that one!
So, here’s a really easy dish to make at home that the family will really like. And, it doesn’t include any of the “weird” things like seaweed or squid. It’s full of great veggies and gluten-free rice noodles. It has a little kick at the end from the crushed red peppers, but it isn’t overpoweringly spicy. It was a great tasting dinner!
Rice Noodles with Sautéed Tofu and Veggies
1 (6-ounce) package dry rice noodles*
½ cup frozen edamame
¼ cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon light brown sugar
1 teaspoon dark sesame oil
1 teaspoon hoisin
½ teaspoon crushed red pepper
2 small red bell peppers, cut into strips
5 cups bok choy, thinly sliced
½ pound firm tofu, drained and cut into cubes
½ cup thinly sliced green onions
3 tablespoons chopped fresh cilantro, optional
Cook noodles in boiling water 6 minutes, add edamame in the last 3 minutes of boiling time; drain, and set aside. In another small bowl, combine soy sauce, vinegar, sugar, oil, hoisin, and crushed red pepper, stirring well with a whisk.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Saute tofu cubes until lightly browned, about 10 minutes. Add bell pepper strips; sauté 2 minutes. Add bok choy, and sauté 1 minute. Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.
*Cook’s note: Rice noodles can be found in the Asian section of well-stocked grocery stores or in some specialty food stores. If you can’t find rice noodles, angel hair pasta will also work in this.
Serve with Radish Salad
This was a great fresh salad that you can mix up as much as you’d like. Add in some more seaweed and squid if you’d like.
Toss together 1 handful of cleaned baby spinach, 3 thinly sliced radishes, 2 thinly sliced green onions, thinly sliced red onion, and a few radish leaves in a large bowl. Dress with your favorite Asian style dressing. I used sweet and soy dressing that was made with grapeseed oil instead of olive oil, and I added ¼ teaspoon dark sesame oil. (Next time I might try adding a ¼ teaspoon of hoisin or chile-garlic paste as well). Top with a sprinkle of toasted sesame seeds and some sliced nori.