Bun Chay

Ingredients:

2 tablespoons rice wine vinegar
juice of 1 lime
1-1/2 tablespoons coconut syrup or sugar
1 tablespoon soy sauce
1 tablespoon lemongrass, minced
1 small clove garlic, minced
1 birds eye chili, seeded and thinly sliced
a pinch of bouillon

4-6 ounces rice vermicelli
1 carrot, julienne or matchsticks
1 red, orange or yellow bell pepper, thinly sliced
1 cucumber, julienne
1/2 cup thai basil
1/2 cup cilantro
1/2 cup mint
1/2 cup peanuts, chopped

1 block tofu
1 tablespoon peanut oil
2 teaspoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey

lime wedges, to serve



Combine dressing ingredients and set aside.

Cook the tofu in the oil and when it starts to brown, add the remaining ingredients. Cook until caramelized and sticky.

Cook the noodles and drain. Divide noodles between bowls and top with the vegetables and herbs as well as the tofu. Drizzle with the dressing and serve with extra lime wedges.

Peanut Noodles with Tofu and Crispy Vegetables

Ingredients:

8 ounces brown rice noodles
1 block tofu, diced
1/4 cup peanut butter
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or agave
1/2 tablespoon sriracha
1 tablespoon red curry paste
1 inch ginger, minced
2 cloves garlic, minced
juice of 1 lime
1 carrot, cut into matchsticks
1 yellow, orange, or red bell pepper, thinly sliced
1/4 cup basil, roughly chopped
1 small mango, sliced
1/2 cup edamame
1 green onion, thinly sliced
1 tablespoon peanuts, chopped


Cook the noodles and set aside.

Shallow fry or bake the tofu in a bit of oil until golden.

Combine peanut butter, soy sauce, sesame oil, honey, sriracha, curry paste, ginger, and garlic. Add the lime juice and enough water to thin to a sauce (about 1/2 cup).

Stir the sauce into the noodles and toss in or arrange the carrot, bell pepper, basil, mango, and edamame. Top with the tofu, green onion, and chopped peanuts.

Asian Rice Vermicelli Salad

Ingredients:

2 cups rice noodles
1 carrot, cut into matchsticks
2 cucumbers, cut into matchsticks
small wedge of red or white cabbage, shredded
2 green onions, sliced
1/3 cup wakame or nori, cut into small pieces
2 tablespoons pickled ginger, cut into thin strips
1-1/2 tablespoons black sesame seeds

2 tablespoons tahini
1 tablespoon honey
1 teaspoon sesame oil
1-1/2 tablespoon rice vinegar
3 tablespoons tamari
sriracha, to taste

Cook the rice noodles and drain. Rinse under cold water. When they are cool enough to handle, cut them into small pieces. Toss with the remaining salad ingredients.

Whisk together dressing ingredients and toss into the salad.

Thai Noodle Bowls

Ingredients:

1 tablespoon coconut oil
2 shallots, minced
1 tablespoon ginger, minced
2 tablespoons red curry paste
1 cup coconut milk
2 tablespoons agave
2 tablespoons soy sauce
4 ounces rice noodles
1 cup broccoli or broccolini
2/3 cup carrot, cut into matchsticks
1 cup baby asparagus
1 cup baby corn
1 cup red cabbage, shredded
sesame seeds
lime
thai basil

Cook noodles according to instructions.

In a small saucepan, cook shallots in half the oil. Add ginger, curry paste, coconut milk, agave, and soy sauce. Simmer until slightly thickened.

Meanwhile, heat remaining oil in a skillet and stir fry broccoli, carrot, asparagus, and corn. Cook until tender crisp and add sauce and noodles.

Divide between bowls. Top with red cabbage, sesame, and basil.

Pancit

Ingredients:

8 ounces glass noodles
2 teaspoons coconut oil
1 block firm tofu
1 small white onion, thinly sliced
1/2 teaspoon ginger
2 cloves garlic, minced
1 large carrot, julienne
1 chayote, julienne
2 cups white cabbage, shredded
bok choy
2 teaspoons soy sauce
2/3 cup vegetable stock
salt and white pepper, to taste
1 teaspoon sesame oil
calamansi

Cook noodles according to package instructions and set aside.

Press tofu to remove moisture. Cut into cubes, fry (with cornstarch if desired), and set aside.

Heat half the coconut oil in a skillet and cook the onion, ginger, and garlic until softened. Add the vegetables and stir fry until tender crisp.

Add soy sauce, and vegetable stock and bring to a simmer. Stir in tofu and noodles. Season with salt and pepper. Remove from heat and stir in sesame oil and calamansi.

Rice Noodle Salad with Crispy Tofu

Ingredients:

6 ounces vermicelli rice or cellophane noodles
1 tablespoon peanut oil
4 ounces tofu, cut into slices and blotted dry
1 red bell pepper, cut into 2 inch strips
2 cucumbers, cut into 2 inch strips
3 tablespoons chives or green onion, minced
1/2 cup cilantro, chopped
3 cups romaine lettuce, chiffonade
1/3 cup dry roasted peanuts
1/4 cup lime juice
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon soy sauce
1 clove garlic, minced
salt and white pepper, to taste
1 teaspoon chili sesame sauce
2 tablespoons grapeseed oil

Bring a pot of water to a boil and remove from heat. Place noodles in the water and allow to soak about 20 minutes until noodles are cooked. Drain and set aside.

Meanwhile, fry the tofu in oil until golden brown. Remove from heat and allow to cool. Cut into matchsticks.

Combine bell pepper, cucumber, chives, cilantro, lettuce, and half the peanuts.

Combine remaining ingredients in a small bowl to make dressing.

To assemble, place noodles in a bowl. Layer with the lettuce mixture and tofu pieces. Sprinkle with the dressing and garnish with remaining peanuts.