I'm all about easy dinners. As much as I love cooking big elaborate meals, doing that every night simply isn't feasible. Working a full eight hour day doesn't exactly put me in the mood to slave over a hot stove or oven!
Lately, I've been obsessed with rice noodles. I've always loved Asian food (especially Thai food) and knew that most of the time, the noodles I was eating were rice noodles. For some strange reason, I never considered cooking my own rice noodles! Now that I have though, I can't go back. They've reserved a permanent spot on my grocery list and I look forward to the nights that I get to cook with them!
This dinner is super quick and easy (perfect when you're exhausted and tired) and is certain to fill you up. I like mine full of veggies but if you prefer the noodles to be the star, feel free to cut down the amount of vegetables you use. It's full of nutrients from the veggies, flavor from the sauce, and satisfying texture from the noodles. It's also easily customizable! Not into broccoli? Sub for Bok Choy! Don't like carrots? Use celery instead! Make it however you want it...you won't regret it!
Rice Noodles with Veggies
-1 serving of rice noodles (4 oz total)
-1 cup of broccoli, chopped
-1 cup cauliflower, chopped
-1 cup peas (fresh or frozen)
-.5 cup extra firm tofu, cubed
-2 tbs soy sauce
-1 tbs Trader Joe's Sweet Chili Sauce
-1 tbs cooking oil (Grapeseed or Olive)
In a large saucepan, heat the oil over medium heat. Add the chopped veggies, peas, and tofu. Sautee over medium heat until tender, about 5 minutes. While the vegetables are cooking, start boiling a small pot of water. Once the water is boiling, add the rice noodles. Allow the rice noodles to cook until they are al dente, about 3-5 minutes. Drain the noodles and add them to your saucepan with the veggies. Pour the soy sauce and Sweet Chili sauce over the noodles and veggie mixture. Sautee together until the sauce has been evenly distributed over all of the noodles and veggies. Serve and enjoy!