Orange Pho Noodles

As I was hunting around for ideas on how to use up some left over pho noodles, I stumbled upon this recipe on Vegan Dad's blog.  I thought I would give it a whirl, and see how things turned out.  I added a few more veggies, as usual, and increased the sauce a bit.  Even with these changes, when I first ate it, the stir fry seemed kind of bland, so I though about it for a minute, and darted back to the kitchen for some hot sauce and five spice powder.  That seemed to lived it up a little bit.  Actually, with those additions it was quite tasty.  I think, though, that this recipe could do with a bit more work, and here I have posted what I think would be the ideal recipe. 

This combination of veggies should work well, and the marmalade always seems to add extra depth to orangey dishes.  Hopfully I can give this version a whirl soon...

Orange Pho Noodles, Tofu, and Veggies

Serves 4

Inspired by Vegan Dad

3.5 oz Pho noodles, cooked in boiling water for a minute or two and soaked for 45 minutes
8 oz tofu, pressed and cubed
1 red pepper, sliced into slivers
2 baby bok choy, chopped
2 1/2 cup broccoli florets
1 ½ cups snap peas
4 cups shiitake mushrooms, chopped
6 green onions, cut into 1"pieces
3 tbsp soy sauce
½ tbsp corn starch
2 tbsp miso paste
1/3 cup orange juice
¼ cup sugar free orange marmalade
1 tbsp agave nectar
1 tbsp five spice powder, or to taste
2 tsp chili sauce, or to taste

1. Mix together the soy sauce, corn starch, miso, orange juice, marmalade, agave, five spice powder, and hot sauce in a small bowl.
2. Heat a wok over high heat with a bit of water. Add the broccoli and shiitakes, and saut√© for 2 minutes, adding more water as needed. Add the peas and, and cook for 1-2 more minutes, until shiitakes are about ½ way done. Add the bell pepper and onions. After 2 more minutes add the bok choy. When the bok choy has wilted add the sauce and tofu, and heat through. Add the noodles, and stir until hot and everything is coated with the sauce.
3. Serve, topped off with peanuts.

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