Derek Sarno | Make a Veggie-Packed Dinner Faster Than You Think @DerekSarnoChef | Uploaded June 2024 | Updated October 2024, 1 hour ago.
Delicious noodles! The ultimate flavor-packed stir-fry with vibrant rice vermicelli noodles and tofu. Bursting with fresh veggies and a tantalizing soy-agave sauce, this dish is a perfect blend of textures and tastes. Quick to prepare and absolutely delicious, a must-try for anyone looking to add a healthy lunch and dinner option to their routine. And NOODLES!
Want to work with me: dereksarno.com shoot me an email.
youtube.com/@WorcesterTerrariums
Ben's AMAZING BOOK: amazon.com/Hello-Tiny-World-Enchanting-Terrariums/dp/0744099072
NAPA SATAY EPISODE: youtu.be/mnGA8FiiuvA?si=UPI0C5xqNADe9wuT
TOFU SEASONING USED: youtu.be/MAF0WXkZnVU?si=uXfPX2PEA8QsrWrv
Ingredients:
1 large pack rice vermicelli noodles
1 block extra firm tofu, cubed
2 pac choi, cubed (julienne the greens)
1 napa cabbage, sliced thin
2 thumb-sized ginger nubs, julienned
Handful of snow peas (ManGetout), julienned
Handful mushrooms, sliced
2-3 garlic cloves, julienned
½ red onion, julienned
1 cup raw cashews, toasted
1 large carrot, julienned
3 tablespoons neutral oil
2 tablespoons Sesame Oil to finish with
¼ cup soy sauce
1 tablespoon agave
1 tablespoon rice vinegar
1-2 tablespoons cornstarch
2 star anise
4-5 dried chilies
Fresh chili for garnish (optional)
Instructions:
Preparation:
Cut and prep all the vegetables ahead of time.
In a small bowl, add the tofu and season with turmeric, onion powder, black salt, and pepper. For detailed seasoning, refer to this recipe: youtu.be/MAF0WXkZnVU?si=uXfPX2PEA8QsrWrv
Soak the noodles in boiling water for 3-4 minutes until softened, then strain and set aside.
Making the Sauce:
Mix soy sauce, agave, vinegar, and cornstarch together to make a slurry.
Cooking:
Toast the cashews in a heated pan and remove.
Toast the star anise and chilies in a hot pan.
Add the carrots first and sauté for a couple of minutes, then add the rest of the vegetables and the seasoned tofu. Cook for a few minutes.
Add the soy sauce slurry and cook for an additional 2 minutes.
Serving:
Toss the mixture with fresh noodles and serve with crushed cashews on top.
Garnish with fresh chili if desired.
Delicious noodles! The ultimate flavor-packed stir-fry with vibrant rice vermicelli noodles and tofu. Bursting with fresh veggies and a tantalizing soy-agave sauce, this dish is a perfect blend of textures and tastes. Quick to prepare and absolutely delicious, a must-try for anyone looking to add a healthy lunch and dinner option to their routine. And NOODLES!
Want to work with me: dereksarno.com shoot me an email.
youtube.com/@WorcesterTerrariums
Ben's AMAZING BOOK: amazon.com/Hello-Tiny-World-Enchanting-Terrariums/dp/0744099072
NAPA SATAY EPISODE: youtu.be/mnGA8FiiuvA?si=UPI0C5xqNADe9wuT
TOFU SEASONING USED: youtu.be/MAF0WXkZnVU?si=uXfPX2PEA8QsrWrv
Ingredients:
1 large pack rice vermicelli noodles
1 block extra firm tofu, cubed
2 pac choi, cubed (julienne the greens)
1 napa cabbage, sliced thin
2 thumb-sized ginger nubs, julienned
Handful of snow peas (ManGetout), julienned
Handful mushrooms, sliced
2-3 garlic cloves, julienned
½ red onion, julienned
1 cup raw cashews, toasted
1 large carrot, julienned
3 tablespoons neutral oil
2 tablespoons Sesame Oil to finish with
¼ cup soy sauce
1 tablespoon agave
1 tablespoon rice vinegar
1-2 tablespoons cornstarch
2 star anise
4-5 dried chilies
Fresh chili for garnish (optional)
Instructions:
Preparation:
Cut and prep all the vegetables ahead of time.
In a small bowl, add the tofu and season with turmeric, onion powder, black salt, and pepper. For detailed seasoning, refer to this recipe: youtu.be/MAF0WXkZnVU?si=uXfPX2PEA8QsrWrv
Soak the noodles in boiling water for 3-4 minutes until softened, then strain and set aside.
Making the Sauce:
Mix soy sauce, agave, vinegar, and cornstarch together to make a slurry.
Cooking:
Toast the cashews in a heated pan and remove.
Toast the star anise and chilies in a hot pan.
Add the carrots first and sauté for a couple of minutes, then add the rest of the vegetables and the seasoned tofu. Cook for a few minutes.
Add the soy sauce slurry and cook for an additional 2 minutes.
Serving:
Toss the mixture with fresh noodles and serve with crushed cashews on top.
Garnish with fresh chili if desired.
