15-Minute Rice Noodles with Thai Barbequed Vegetables

When we think about dinner in a flash, a stir fry always tops the list.  It’s simple to make, can use almost any veggie in the fridge, and comes together in a heartbeat.

One of our members’ favorites is our 15-minute Rice Noodles with Thai Barbequed Vegetables.  It’s the marriage of Asian BBQ flavors with the creamy coconut of Thai curries, and we’re delighted to share the recipe this week.

 

Thai BBQ Sauce Ingredients

8 oz coconut milk
1 Tbsp lemon juice
2 1/2 oz soy sauce
1/4 cup Worcestershire sauce (we use a vegetarian brand)
2 Tbsp brown sugar
2 1/2 Tbsp  ground tomatoes (crushed tomatoes are a good substitute)
1 clove garlic, minced
Fresh black pepper

Stir Fry Ingredients

8 oz wide rice noodles
7 oz extra firm tofu, cut into cubes
3/4 cup green onions, cut into 1″ pieces
3/4 cup carrots, julienned
2 1/4 cup red, yellow and orange peppers, cut into strips (broccoli and snow peas would be great, as well)

 

Putting It All Together

Puree the ingredients for the Thai BBQ sauce in a blender or food processor until smooth.

Put a saucepan of water on to boil and, when you’re about 5 minutes away from eating, cook the rice noodles until tender.

Heat 2 Tbsp olive oil in a large skillet over medium high heat until very hot.  Add the tofu and cook until golden, about 2 to 4 minutes.

Add the vegetables and turn the heat to high. Cook until they are just about tender, but still have a crisp edge to them, about 2 to 4 minutes.

Add the Thai BBQ sauce and bring to a boil, then turn the heat down to a simmer.  Cook for 3 minutes, then taste the sauce.  If you love it, you’re done.  If you prefer a stronger flavor, let it cook another few minutes, then serve over the cooked noodles.

 

That’s it.  Enjoy!

Serves: 2