Napa Cabbage Thai Noodles

Ingredients:
1/2 Lb. Thai Noodles
2 cloves garlic( minced)
1Tbsp. ginger paste
2 Tbsp. light olive oil
One Head Napa Cabbage
1/2 C Light Soy Sauce
2 Tbsp. Rice vinegar
3 Tbsp. Thai Curry paste
1Tbsp. Peanut powder
14 Oz. firm tofu
1 lime juice
1 Tbsp. fine granulated sugar
1/2 C finely chopped parsley
2 Tbsp. red chili pepper flakes
2 Tbsp. crunched peanut / serving
1/4 C chopped spring onion.
 
Making:
Boil the water take off the heat. Soak the noodles until they get soft.
Dice the tofu in 1/2 inch pieces.
Heat a Tbsp. light olive oil and sauté tofu until tofu get lightly browns, set aside.
Chop the Napa cabbage
Heat the olive oil on a medium heat, add minced garlic and ginger paste and sauté just a few seconds.
Add chopped Napa cabbage, sprinkle a pinch of salt and sauté cabbage until cabbage get soft.
Rinse the noodles, add on the sautéed cabbage, keep sautéing a few more minutes.
Add fried tofu and again gently fold tofu in to the noodles.
In a measuring cup bring together, soy sauce, Thai curry paste, rice vinegar, sugar, peanut powder, lime juice and mix well.
Add, soy sauce mix into the cabbage and gently mix by folding over a few times
Spring onion.
Serve hot immediately .

8/28/2023




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