Veggie Stir Fried Noodles with Crisy Tofu

Serves 4

6.75 ounces of rice stick noodles
¼ cup vegetable oil
3 cloves of garlic, thinly sliced
2 inches of peeled ginger sliced into very thin strips
2 red fresno chili’s thinly sliced
14 ounces of firm tofu, drained and cut into 1 ½” cubes
½ cup rice flour
½ teaspoon kosher salt
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
3 cups nappa cabbage, thinly sliced
1 tablespoon Gluten Free Soy Sauce
2 tablespoons Rice Vinegar
1 tablespoons Chili Garlic Sauce

Soak the rice stick noodles in a large bowl of hot water for 15 minutes while preparing the rest of the dish. When the noodles have soaked, drain completely.

Heat a wok or large cast iron pan over high heat until the pan is smoking. Add 3 tablespoons of the oil and the Ginger, Garlic and Chili’s and stir well, flash frying them about 30 seconds to 1 minute. When they are golden, use a slotted spoon and gather the golden ginger, garlic and chili and transfer to a plate.

In a bowl combine the rice flour and the kosher salt and toss the tofu in the rice flour and dust extra rice flour off and then add them to the pan with the oil. Turning often, frying the tofu until golden and crispy on the outside, about 8 minutes and then transfer to a plate.

Add the vegetables to the hot pan and stir fry briefly, about 1 minute and then remove from the pan and to a plate.

Add the last tablespoon of oil and then add the noodles and toss them with the oil and then add the sauce and toss the noodles for about 30 seconds. Turn the heat off and add the ginger, garlic, chili, vegetables and tofu back to the pan and toss everything together. Serve hot.

Recipe by Heather Christo