Sunday, July 1, 2012

Sai's fried noodles with veggies and tofu

My sister in law Sai is from Thailand, and she and Mahesh's brother Yogesh are here visiting us for a while. Yesterday she said "why don't we make a simple lunch of what we have on hand." I said, "okay." And this is what we made.

Sai's fried noodles with veggies and tofu
serves 3, somewhat scantily


-- 1/2 lb rice noodles, boiled until done to your liking
-- 1/2 package firm or pressed tofu, cubed
-- 1 carrot, juilenned
-- 1/2 lb. asparagus, cut into 1-inch pieces
-- 1/2 onion, thinly sliced
-- handful thai basil leaves
-- handful green onion, thinly sliced on the bias
-- 1 T. soy sauce
-- 2 T. vegetarian oyster sauce (or real oyster sauce, if you are not vegetarian)
-- 1 wedge lemon
-- 2 teaspoon sugar
-- oil
-- red pepper flakes, 1/4 to 1/2 t. 


1. If you want extra-fried tofu, start frying the tofu first in a layer of oil until browned to your liking on all sides. (If not, you start with the onion and just fry the tofu a little second.)

2. Once onion is yellow, add in other vegetables, starting with the hardest first, we used carrot and asparagus first.

3. When the vegetables are nearly cooked, add in the cooked noodles and all the seasoning elements in, mix well, and taste. Adjust the seasonings if necessary to your taste.

4. When you think the taste is good add in basil and green onion, and serve.

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