| Yield | |
|---|---|
| Source | Cooking Light, March 2006 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, March 2006 |
| Prep time | 45 minutes |
| 2 | Tablespoon | Vegetable Oil |
| 1 | Pound | Tofu (extrafirm, drained and cut into 1/2-inch cubes) |
| 2 | Cup | Napa Cabbage (finely shredded) |
| 1⁄4 | Cup | Fish Sauce |
| 3 | Tablespoon | Brown Sugar |
| 6 | Tablespoon | Rice Vinegar |
| 2 | Tablespoon | Ketchup |
| 1 | Tablespoon | Lime Juice |
| 2 | Tablespoon | Peanut Butter (creamy) |
| 1 | Teaspoon | Chili Garlic Sauce |
| 1⁄4 | Cup | Water |
| 1 | Teaspoon | Cornstarch |
| 1 | Pound | Shrimp (medium, cooked and peeled) |
| 1⁄2 | Cup | Cilantro (chopped) |
| 1 | Pound | Rice Noodles (wide, uncooked) |
| 2 | Cup | Green Onions (thinly sliced) |
1.Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add tofu; saute 4 minutes or until lightly browned on all sides. Spoon tofu into a large bowl. Add cabbage to pan; saute 30 seconds or until just beginning to wilt. Add cabbage to tofu. Remove pan from heat.
2.Combine fish sauce and next 6 ingredients (through chili garlic sauce). Combine water and cornstarch, stirring with a whisk; stir into vinegar mixture.
3.Heat remaining 1 tablespoon oil in pan over medium-high heat. Add shrimp; saute 1 minute. Add vinegar mixture; bring to a boil, and cook 1 minute, stirring frequently. Add shrimp mixture, green onions, and cilantro to cabbage mixture; toss to combine.
4.Cook noodles according to package directions, omitting salt and fat. Drain well. Add noodles to cabbage mixture; toss well to combine.