quarts of water
pound of fresh mung bean sprouts
ounces rice noodles (1/4 inch wide) -
found in the Asian section of your grocery store
tablespoons fresh lime juice (use 2 fresh limes)
tablespoons brown sugar (I used maple syrup)
cup soy sauce
tablespoons peanut oil
cloves fresh garlic - mince (mince at least 10
minutes prior to use to maximize the development of the cancer
teaspoon crushed red pepper flakes (can use more
if your family likes a spicier recipe)
cups grated carrots
pound extra-firm tofu, cut into 1 inch cubes
large eggs, lightly beaten, add a pinch of salt (I
use Eggland's Best to increase the omega-3 fatty acid content)
cup chopped peanuts
bunch green onions, chopped white and green parts
the water. Blanch the mung bean sprouts using a colander and
dipping them in the boiling water for about 30 seconds. Drain
well. Return water to boil and then stir in the rice noodles.
Cook them for 3-5 minutes. They should be tender but still firm.
Drain them and rinse under cool water.
- Mix the
sauce ingredients together in a bowl.
all other ingredients. Heat oil in a wok or a large skillet.
Add the garlic and red pepper flakes, stirring them in the oil
for just a minute.
- Stir in
the carrots and tofu and stir-fry for 1 minute.
- Move everything
to the sides of the pan/wok. Then pour the beaten eggs into
the center and quickly scramble them. After the eggs have set,
pour in the sauce and stir everything together.
- Then add
the drained rice noodles, mung bean sprouts, green onions, and
peanuts, tossing to distribute everything evenly.
- Serve immediately.
4 - 6 servings
is nearly a complete meal by itself, however, I have some large
eaters in my family and so also served corn on the cob and fresh
fruit along with some whole grain bread.