Ingredients
-
250 g rice noodles (bihon noodles)
-
1/2 lb tofu, cut in cubes
-
1/2 cup canola oil, for frying the tofu
-
15 fresh green beans, approximately
-
3 leaves cabbage, chopped
-
2 garlic cloves, chopped
-
1 medium onion, chopped
-
1 red bell pepper, chopped
-
1/8 cup soy sauce (or Braggs liquid aminos)
-
2 tablespoons chicken-flavored vegetarian seasoning (I use McKays Vegan Seasoning) or 2 chicken bouillon cubes
-
2 1/2 cups water
-
2 tablespoons canola oil
-
1 small carrot, diced
Instructions
- Take the rice noodles and soak them in a bowl with warm water and set aside.
- Fry the tofu in a pan with the 1/2 cup canola oil. Once the tofu is fried set it aside on paper towels.
- In a large pan or wok heat the 2 Tbsp canola oil with the garlic and onion until the garlic is slightly brown and the onion turned clear.
- Add the green beans, carrots, and bell pepper and simmer for about 5 minutes.
- Add the soy sauce, chicken seasoning, and water. Mix well and then add the fried tofu and cabbage. Simmer again for about 3 minutes.
- Drain the noodles and then add them to the vegetables and tofu. Mix it in well and cook for another 5 to 8 minutes more.
- Eat right away. :).