Spicy Cellophane Noodle Stir-Fry with Tofu, Green Beans, and Herbs

Spicy Cellophane Noodle Stir-Fry with Tofu, Green Beans, and Herbs
Photo by Scott Phillips

Ingredients

  • ¼ cup coarsely chopped fresh basil
  • 8 oz. green beans, trimmed and cut on the diagonal into 2-inch pieces (about 3 cups)
  • 2 Tbs. light brown sugar
  • Kosher salt
  • ½ tsp. crushed red pepper flakes
  • 1 3-¾ oz. package cellophane (bean thread) noodles
  • 2 Tbs. peanut oil or canola oil; more as needed
  • + 8 more ingredients
    • ¼ cup coarsely chopped fresh mint
    • 1 Tbs. fish sauce
    • 3 shallots, finely diced (about ¾ cup)
    • 10 oz. (about ¾ package) extra-firm tofu, pressed, cut into ¾-inch cubes
    • 1 clove garlic, minced
    • 2 Tbs. soy sauce
    • 1/3 cup coarsely chopped roasted peanuts
    • ¼ cup fresh lime juice (about 2 limes)

Put the noodles in a large heatproof bowl and cover with 2 quarts of boiling water. Let sit until the noodles become soft and pliable, about 15 minutes. Rinse with cold water and drain well. Cut the noodles a few times with kitchen shears to make them easier to eat. Heat the oil in a large nonst...

View full recipe at Fine Cooking

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