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Vietnamese-style noodles with spinach and Napa cabbage

From Farm Where Life is Good

<p>A quick and easy Asian meal with fresh flavors. It can also be done fresh/uncooked as a salad, using just the braised tofu and cooked rice noodles and topped with marinated vegetables.</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/thinly sliced
2 cloves garlic
4 heaping cups thinly shredded napa cabbage
1 cup fresh mung bean sprouts
8 oz spinach leaves (2 big handfuls)
12-16 oz firm tofu, diced (Wildwood is the best)
3 Tbsp seasoned rice vinegar
1/8 cup soy sauce
Large handful fresh herbs (basil, mint, parsley)
1 small hot pepper, seeded and finely chopped
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.