Take Out Style Noodles with Quick Pickled Vegetables and Tofu

February 23, 2015

Author Notes: This makes for a great lunch and tastes better the next day.Summer of Eggplant

Serves: 4

Ingredients

Cilantro Pesto

  • 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

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
In This Recipe

Directions

Cilantro Pesto

  1. Combine everything in the food processor and process until combined, adding more oil if needed.

Take Out Noodles

  1. 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.
  2. Boil the rice noodles. It depends on the size of the noodle you use, usually 2-4 minutes. Drain and rinse under cold water.
  3. 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.
  4. Toss the rice noodles with the pesto, add in the vegetables, the tofu, peanuts and basil toss again to combine and serve.

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