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Recipes in Season (5)

Asian noodles with Napa cabbage

Light and flavorful, packed with good stuff. Kids might find the creative noodle type either fascinating and fun or ew! and gross!

Source: Adapted from: Wild About Greens by Nava Atlas (Entered by Lara Rasmussen Anderson)
Serves: 2-4

4 oz thin rice noodles or bean-thread/cellophane noodles
3 Tbsp toasted sesame oil, divided
1 onion, quartered and thinly sliced
2 cloves garlic, crushed/minced
4 heaping cups napa cabbage, thinly sliced/shredded      View Available Products
1 cup fresh mung bean sprouts
8 oz spinach leaves      View Available Products
12-16 oz firm tofu, diced (Wildwood brand is best!)
3 Tbsp season rice vinegar
1/8 cup tamari/soy sauce
large handful fresh herbs (basil, mint, parsley, cilantro) coarsely chopped w      View Available Products
1 small hot pepper, deseeded and finely chopped (or 1 Tbsp sriracha)
1/4-1/2 cup chopped peanuts

Step by Step Instructions
  1. Prepare noodles according to package directions (they aren't cooked like regular pasta noodles, beware.) Set aside.
  2. Fry tofu in 2 Tbsp sesame oil until just turning brown; use spatula to turn frequently.
  3. Add onion and stir-fry until translucent; add cabbage and stir-fry until cabbage is tender-crisp and lightly browned.
  4. Add sprouts and peppers; continue stir-fry until sprouts are tender-crisp.
  5. Add spinach and herbs and cook until just wilts.
  6. Whisk together vinegar, soy sauce, 1 Tbsp sesame oil and pour over vegetables; heating thru.
  7. Toss with noodles and chopped peanuts. Serve hot.


Comments added by fellow market members.