8-10 oz. dry rice stick noodles
1 white onion, thinly sliced
3 cloves garlic, minced
1 package extra firm tofu, drained, cut, and patted dry
(for the tofu) sprinkling of nutritional yeast, smoked paprika, white pepper, and salt
1/2 cup raw cashews (or already roasted)
1 bunch rainbow swiss chard
3 slices ginger For Sauce:
Asian sweet garlic red chili sauce (it looks like a thick clear sauce with red chili flakes and
specs of garlic - not the one in oil or the one that looks completely red)
vegetarian fish sauce
First, start boiling your noodles- keep an eye on them and don't let them get too mushy! When done, drain and rinse with cold water.
Next, prepare everything for quick stir frying. Drain the tofu and cut into small chunks- pat dry to remove excess water. Sprinkle with some salt, nutritional yeast, smoked paprika, and white pepper (set aside). Wash and cut up the chard, onions, garlic, and ginger. The trick here is to quick fry everything separately in a hot wok. I start with a little vegetable oil, and fry the onions until slightly tender, then add the garlic for a couple more minutes- constantly tossing.
Remove this into a bowl, and toast the cashews-turning constantly until toasty. Remove and add a little more oil to fry the tofu. Cook on each side until slightly crispy. Remove and add the last batch of oil and add the ginger slices and the chard. Stir fry until wilted, then remove and dispose of the ginger. Remove the chard and start making the sauce by adding about a cup and a half of the sweet garlic chili sauce. Add a splash of vinegar, splash of veg fish sauce, and splash of soy sauce. Taste and adjust.
Toss to coat with all the other ingredients, noodles last. Squeeze some lime juice over the top, and serve hot.
Garnish with: lime wedges, chopped green onions, and cilantro
Source of recipe: I wrote this recipe.