Viet Noodle Salad
The Vietnamese salad, bun bo xao inspired this dish. With brown rice noodles, five kinds of veggies, and several herbs, this salad is a longevity powerhouse.
¼ cup sugar (date sugar has the most antioxidants)
1/3 cup + 1 Tablespoon soy sauce
½ cup fresh lime juice (about 3 limes)
1 + 2 cloves garlic
Red leaf lettuce
1/2 teaspoon sesame oil
Fresh mint, chopped
Fresh basil, chopped
½ cucumber, peeled, halved, and sliced
6 to 8 ounces brown rice fettuccini or pad thai noodles
2 Tablespoons vegetable oil
12 to 14 oz. tofu
3 cups red cabbage, chopped
1 cup shitake mushrooms, stems removed, sliced
2 cups bean sprouts
3 green onions, white and light green parts chopped
2 Tablespoons peanuts
Juice limes, mix with sugar, 1/3 c soy sauce, and 3 Tablespoons of water, press in 1 clove garlic, set aside.
Start water to boil for noodles.
Cut tofu into slices, salt lightly and press in paper towels.
Shred lettuce, toss with sesame oil, plate, top with cucumber, mint and basil.
Add noodles to boiling water, turn off, let sit 5 minutes
Heat oil in large skillet, add tofu and cook 5 minutes each side. While tofu is cooking, drain noodles and rinse in cold water. Add to plates with lettuce. Remove tofu from pan and set aside .In the same pan, stir fry cabbage and mushrooms .Chop tofu into bite size pieces, add to pan. Press in 2 garlic cloves. Add bean sprouts and green onion, stir fry one minute. Stir in 1 T of soy sauce. Add stir fry to plates, pour on dressing, top with chopped peanuts.