Ginger/Soy Rice Noodles
1 serving (about 2 ounces) rice noodles, uncooked
3 tablespoons peanut oil
3 cloves garlic, minced
1/3 white onion, chopped
1/2 teaspoon dried ginger or 1 tablespoon fresh ginger, minced
3 tablespoons soy sauce
1/4 pound extra firm tofu, 1/2" cubes, optional
handful peanuts, optional
red pepper flakes, to taste
1. Boil water in a sauce pan and start rice noodles cooking. Noodles will need to be boiled for 4-6 minutes. While the noodles are cooking, heat peanut oil on medium/medium high in a saute pan. Add peanuts, if using, and saute garlic and onions until soft.
2. When noodles are about one minute from being done, add remaining ingredients to the garlic pan and stir vigorously. When noodles are done, drain them and rinse them in cold water (this will prevent them from sticking together).
3. Add the noodles to the saute pan containing the other ingredients and stir fry everything for one minute. Serve and enjoy!
Source of recipe: I created this recipe myself.
SO HOW'D IT GO?
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