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Asian noodles with Napa cabbage

From Farm Where Life is Good

<p>Light and flavorful, packed with good stuff. Kids might find the creative noodle type either fascinating and fun or ew! and gross!</p>
Source: Adapted from: Wild About Greens by Nava Atlas (Entered by Lara Rasmussen Anderson)
Serves: 2-4

4 oz thin rice noodles or bean-thread/cellophane noodles
3 Tbsp toasted sesame oil, divided
1 onion, quartered and thinly sliced
2 cloves garlic, crushed/minced
4 heaping cups napa cabbage, thinly sliced/shredded
1 cup fresh mung bean sprouts
8 oz spinach leaves
12-16 oz firm tofu, diced (Wildwood brand is best!)
3 Tbsp season rice vinegar
1/8 cup tamari/soy sauce
large handful fresh herbs (basil, mint, parsley, cilantro) coarsely chopped w
1 small hot pepper, deseeded and finely chopped (or 1 Tbsp sriracha)
1/4-1/2 cup chopped peanuts

Step by Step Instructions
  1. Prepare noodles according to package directions (they aren't cooked like regular pasta noodles, beware.) Set aside.
  2. Fry tofu in 2 Tbsp sesame oil until just turning brown; use spatula to turn frequently.
  3. Add onion and stir-fry until translucent; add cabbage and stir-fry until cabbage is tender-crisp and lightly browned.
  4. Add sprouts and peppers; continue stir-fry until sprouts are tender-crisp.
  5. Add spinach and herbs and cook until just wilts.
  6. Whisk together vinegar, soy sauce, 1 Tbsp sesame oil and pour over vegetables; heating thru.
  7. Toss with noodles and chopped peanuts. Serve hot.