Foodie Fridays: Vietnamese Stir-Fried Rice Noodles (Pho)
We have all heard of or even tried Vietnamese rice noodle soup (Pho). Today’s recipe offers a little twist on the classic use of rice noodles: stir-frying them with a combination of vegetables, tofu, and a hoisin–peanut butter sauce. Yum!
Vietnamese Stir-Fried Rice Noodles (Pho)
400 g rice noodles
350 g hoisin sauce
100 g peanut butter
Juice of 5 calamansi or 1 small lime
Salt and pepper, to taste
Sugar, to taste
Vegetable oil, for frying
5 cloves garlic, finely chopped
2 red onions, finely chopped
4 carrots, rinsed well and cut into thin, long pieces
4 bunches Chinese cabbage (or greens of your choice), rinsed well and chopped in half
400 g fried tofu (you can fry the tofu yourself or buy the pre-fried variety), cut into small pieces
Soy sauce, to taste
Chili sauce, to taste
2 Tbsp. toasted sesame seeds (stir-fry until golden brown)
- Cook the rice noodles according to the package directions.
- Heat the hoisin sauce and peanut butter in a pan over medium heat, mixing until well blended.
- Stir in the calamansi juice and season with salt, pepper, and sugar. Turn down the heat.
- In a separate pan, heat a small amount of vegetable oil, the garlic, and the red onions on medium heat. Once slightly cooked, add the carrots and stir-fry for 5 minutes. Transfer to a different container.
- Using the same pan, stir-fry the Chinese cabbage for 3 minutes. Add the carrots, tofu, and rice noodles and stir. Pour in the hoisin sauce mixture and stir until evenly distributed. Season with salt, pepper, soy sauce, and chili sauce.
- Top with the toasted sesame seeds and a few drops of calamansi juice and serve!
Makes 10 servings
Posted by former intern Trang Dang