Recipes

INGREDIENTS:

• 8 oz brown rice noodles
• 4 tbsp unsalted tomato paste
• 4 tbsp apple cider vinegar
• 3 tbsp honey
• 2 tbsp Thai fish sauce
• 1 tbsp fresh lime juice
• 1/8 tsp ground cayenne pepper
• Olive oil cooking spray
• 1 egg white, whisked
• 2 cups green cabbage, chopped
• 1 cup bean sprouts
• 2 green onions, julienned or thinly sliced lengthwise
• 1 large carrot, peeled and julienned or cut into thin matchstick pieces
• 12 oz firm tofu, cubed
• 1/4 cup cilantro, minced
• 2 tbsp unsalted peanuts, crushed
• Lime wedges and additional cilantro, for garnish (optional)

INSTRUCTIONS:

1. Cook brown rice noodles according to package directions. Drain and set aside.
2. In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.
3. Heat a large cast-iron or nonstick pan or wok over medium-high for 1 minute. Mist with cooking spray. Add egg white and sauté until cooked, about 2 minutes. Remove egg white from heat and dice into small pieces.
4. In the same pan, misted again with cooking spray, sauté cabbage, bean sprouts, onions and carrot over medium-high for 2 minutes. Add tofu and cook for another 2 minutes. Add cooked egg white and cilantro, sautéing for another 2 minutes. Then stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about 3 to 4 more minutes.
5. Remove from heat and toss with peanuts before serving. Garnish with lime wedges and additional cilantro,if desired.