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Author Notes: This makes for a great lunch and tastes better the next day. —Summer of Eggplant
- 1 bunch Cilantro, stems and all
- 2 tablespoons Fish Sauce
- 1 Lime, juiced
- 1/4 cup Peanut Oil (plus more if needed)
- 4 Green Onions
- Combine everything in the food processor and process until combined, adding more oil if needed.
Take Out Noodles
- 6 ounces Rice Noodles
- 1/2 Block Firm Tofu, pressed and cubed
- 1/2 Bermuda Onion, chopped
- 1 Red, Yellow or Orange Bell Pepper, cut in matchsticks and halved, or 3 of the Sweet Baby Peppers, sliced thinly
- 1/2 Cabbage, chopped
- 10 Green Beans, sliced long wise in quarters and then halved
- 1/4 cup Peanuts, toasted and roughly chopped
- 1 handful Basil, chopped
- 4 ounces Rice Vinegar
- 4 ounces Water
- 4 tablespoons Sugar
- 4 tablespoons Salt
- First, press your tofu this removes excess water. I do this by wrapping it in paper towels, sandwiching it between two plates and placing a six-pack or a chicken on top. Typically I will do this 1-2 hours in advance at least. I will also change the paper towels once during the process.
- Boil the rice noodles. It depends on the size of the noodle you use, usually 2-4 minutes. Drain and rinse under cold water.
- Pickle the onions, cabbage, green beans and carrots. Do this by combining 1 ounce of the vinegar, one ounce of the water and 1 tablespoon of the salt and one tablespoon of the sugar in to 4 bowls (I actually use old jelly jars and occasionally agitate them). I put the onions in the solution for 30-60 minutes, the cabbage for 30 minutes, the carrots and the green beans for 10-20 minutes. Drain the vegetables. Do not rinse.
- Toss the rice noodles with the pesto, add in the vegetables, the tofu, peanuts and basil toss again to combine and serve.
- This recipe was entered in the contest for Your Best Recipe with Noodles