RECIPE OF THE MONTH

SPICY VEGAN NOODLES

This recipe is the result of careful experimentation with ingredients to replace a very essential ingredient in the traditional dish on which this recipe is based. Fish Sauce, Nam Pla is the salt of Southeast Asia. It adds a lot of flavor and in some cases actually changes the way a dish cooks and appears.
Most (almost all Asian restaurants) will use meat stock, fish sauce, shrimp paste, and oyster sauce in what they call a "Vegetarian" dish so Vegetarians should always assertively ask specifically about stock, fish sauce, oyster sauce, etc.! If the restaurant trivializes your request or you are uncomfortable with their answers, Don't Eat There!

This is a true VEGAN (No meat, fish, or dairy) Vegetarian recipe with the traditional Fish Sauce replaced with other ingredients to give a wonderful flavor and no loss of appearance.

3 Tablespoons Quality Oil

1 Tablespoon Chopped Garlic

3/4 Pound Fresh Broccoli

1 Cup Diced Red Onion

2 Teaspoons White or Rice Vinegar

1 Teaspoon Fresh Lime or Lemon Juice

1/3 Cup Red Bell Peppers sliced to 1/4 inch strips

2 Tablespoons Thin Soy Sauce

(We like Kwong Hung Seng Brand best, No MSG and not too salty.)

1/3 Cup Mung Bean Sprouts

1 Tablespoon Chopped Cilantro

At Least 4 Sliced Thin Sliced Fresh Thai Chili Peppers or more to Taste (Prik Kee Noo)

3/4 Cup Diced Tomatoes

15 Mint Leaves Chopped

4 Sprigs Mint

Package Rice Stick Rice Noodles Soaked in Cold Water for at least 30 minutes

1/4 Pound Fresh White Tofu (optional) lightly browned or deep fried and cut into half inch strips

1/2 Teaspoon Black Pepper

1 Sliced Fresh Tomato for Garnish


Heat oil in a large wok over high heat, add garlic and saute until lightly browned. Add onion, bell pepper, Thai Chillies and broccoli and saute for one minute. Add tomato, soy sauce, vinegar, lime juice and black pepper and saute for one minute. Add softened rice noodles and stir until heated through and well coated with sauce (about two minutes optional tofu should be ). Remove from heat and immediately stir in bean sprouts and chopped mint. Transfer to a platter and garnish with mint sprigs and fresh tomato slices.

*Note Be Careful with The Thai Chillies, the juices are very volatile and can burn your skin *