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Bean-Thread Noodles with Cabbage
Asianfood-recipes : various delicious Asian cuisines around Asean region.
5 ounces bean-thread vermicelli
6 ounces firm tofu (bean curd)
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 teaspoons minced garlic
1 rib of celery, finely sliced diagonally
1 medium carrot, finely sliced diagonally
2 eggs, lightly beaten (optional)
4 whole scallions, trimmed and cut into 1 inch pieces
3 cups finely sliced Napa cabbage
2 to 3 tablespoons nam pla (Thai fish sauce)
salt and freshly ground black pepper
Method :
Soak the vermicelli in warm water for 15 minutes. Cut the bean curd into thin slices.
Heat the two types of oil in a wok or skillet over high heat. Stir-fry the tofu with the garlic for 2 minutes until tofu is crisp at the edges. Push to the side of the pan. Add the celery and carrot and stir-fry for 2 to 3 minutes, until they are crisp-tender. Remove all. If you plan to use the eggs, add them to the wok. Cook until they begin to firm up underneath, then turn over and break into small pieces with a wok spatula.
Add the noodles, scallions, and cabbage to the wok along with the cooked ingredients. Stir-fry on high heat until the cabbage is tender and all ingredients are well blended. Add the fish sauce, plus salt and pepper to taste.
