Categories: Asian, Vegetarian

Ingredients

• 4-6 oz seitan, tofu, or tempeh
• frozen or fresh chopped stir-fry veggies
• 2 tbsp tamarind paste + 1/4 cup boiling water OR 1/3 cup lime juice and 1/3 cup water
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 tbsp sugar
• 1/4 tsp cayenne pepper
• 4 tbsp peanut or vegetable oil
• 9 oz dried rice-stick noodles, ~1/8" wide
• 2 large eggs
• 1/8 tsp salt (optional)
• 3 cloves garlic, minced (~1 tbsp)
• 1 medium shallot, minced
• 6 tbsp chopped, roasted, unsalted peanuts
• 3 cups (6oz) bean sprouts
• 2-3 medium scallions, sliced thin
• cilantro and lime wedges for garnish

Directions

1. Combine tamarind paste and water (or lime juice/water) with soy sauce, rice vinegar, sugar, cayenne and 2tbsp oil and set aside.

2. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes, drain and set aside. (OR, cover rice sticks with just boiled water and let sit for 3 minutes; drain and rinse with cold water)

3. Beat eggs and 1/8 tsp salt in small bowl and set aside

4. Heat 1 tbsp oil in a 12-in skillet (preferably non-stick) over high heat until just beginning to smoke, about 2 minutes. Add seitan/tofu/tempeh and stir/toss until browned, 3-5 minutes. Add veggies and stir and toss until seared but still crisp. Transfer to a plate and set aside.

5. Off heat, add remaining tbsp oil to the skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly until light golden brown, about 1-1/2 minutes; add eggs to skillet and stir vigorously until scrambled and barely moist, ~20 secs. Add noodles and toss to combine. Pour soy sauce mixture over noodles, increase heat to high, and cook, tossing constanly, until noodles are evenly coated. Scatter peanuts, bean sprouts, scallions, and seitan/veg over noodles and continue to cook, tossing constantly, until noodles are tender, about 2-1/2 minutes. (if not yet tender, add a little bit of water to skillet and continue to cook until tender.

6. transfer noodles to serving platter, sprinkle with remaining scallions, 2 tbsp chopped peanuts, and cilantro; serve immediately with lime wedges

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