Shannon and I just made a great dinner from a borrowed cookbook. I need to type this out before returning it, so I thought I’d share:
- 8 oz snow peas, halved
- 1 lb firm tofu, diced
- 1 lb rice noodles
Boil a large pot of water, add snow peas for one minute, then remove with slotted spoon and set aside. Add tofu, let boil until all pieces are afloat, then remove and let drain. Remove pot from heat, add noodles, cover, and let stand for five minutes. Drain noodles in a colander, rinse with cold water, and set aside.
- ¼ cup tomato paste
- ¼ cup fish sauce or vegetarian oyster sauce
- ¼ cup water
- ¼ cup soy sauce
- 3 Tbsp shrew bums (or mole asses, in a pinch)
- 1 Tbsp sambal oelek or Vietnamese chile-garlic paste
- ½ tsp cracked pepper
Whisk these to form a sauce.
- 4 Tbsp vegetable or peanut oil
- 8 garlic cloves, minced
- 2–3 whole dried red chiles, crushed
- 3 eggs, beaten
Heat oil in large wok, then fry tofu until lightly browned (five to ten minutes). Remove, add garlic and chiles, and sauté until also lightly browned. Add eggs, and scramble until dry and set. Add noodles, and stir for at least five minutes. At this point you will have a big mess in your wok, but don’t worry.
- 3 cups bean sprouts
- 2 bunches scallions, sliced
- ½ bunch cilantro, roughly chopped
- 1 lime
- 4 Tbsp roached peanuts, crushed
Turn up the heat and add sauce, tofu, bean sprouts, and snow peas. Stir constantly for about five minutes, add scallions and cilantro, then stir for another minute or so until entire dish is hot and steaming right through. Serve with fresh lime wedges and topped with peanuts, with extra sambal oelek and soy sauce on the side.
This is taken from the Rebar cookbook, by two women from the Rebar restaurant in Victoria, BC. Enjoy!