- Prep Time 20 minutes
- Cook Time 20 minutes
- Estimated Cost $9.50
- 2 Comments
I really think that noodles may be the key to world peace...or, at least, dietary restriction peace. There is a pasta or noodle dish for everyone.
Big-time carnivore? You need this spaghetti and meatballs recipe. Vegan? Go for linguine with creamy avocado pesto. Low carb? Shirataki noodles for you. Oh, you're paleo? Better whip up up some zucchini noodles! Gluten-free but desperately missing wheat noodles? Try some brown rice pasta. I'm fond of this brand, which is almost indistinguishable from regular wheat pasta when cooked according to package directions.
These days there are so many different dietary restrictions to be aware of when you're cooking for others, it can feel impossible to please everyone. But, I'll tell ya, this recipe comes pretty darn close. Inspired by San Francisco cult favorite Burma Superstar's outrageoulsy delicious Superstar Vegetarian Noodles, it's a toothsome noodle dish with a plethora of flavors that meld together in harmony, bound together by an ultra-simple sauce, made only from Asian chili sauce and a little oil. See how gorgeously it coats the noodles?
It's not low-carb (though it can be, if you use shirataki noodles and omit the potatoes), but it is vegan, gluten-free (if you use GF noodles), has no added sugar, and is loaded with tons of delicious, flavorful toppings. Meat lovers can feel free to add a bit of grilled chicken or shrimp (though it doesn't need it), and it's substantial enough to qualify as a main dish for vegetarians.
Even better, the flavors improve if the dish sits for a bit, so you can feel free to make it in advance. If I know I am going to have a busy couple of days, I'll make a batch and keep it in the fridge so I can grab a quick bowl when time allows.
I like to make it with the brown rice pasta above--the delicately nutty flavor it imparts to the dish is fantastic. But I've made it with rice vermicelli, Shirataki, wheat noodles, even soba, and it's always been addictively delicious.
If you're picnicking or BBQ-ing this holiday weekend, add this noodle dish in! It's delicious at room temperature, and will provide something for everyone.
- 8 oz. dried fettucine (gluten-free pasta or rice noodles will also work) $2 for 16 oz.
- 1 medium potato, peeled and diced $0.50
- 3 tablespoons vegetable, coconut or olive oil, divided Pantry
- 6 cloves garlic, peeled and sliced Pantry
- 12 oz. extra firm tofu, drained and cubed $1.50
- salt to taste Pantry
- 1/8 cup Asian chili sauce $2.50 for 8 oz.
- 1 cup thinly sliced green cabbage (about 1/4 medium cabbage) $1.50 for half of a cabbage
- 1 carrot, shredded $0.50
- 1 handful fresh cilantro, roughly chopped $1 for a bunch
Recipe Serves 4
- Cook the pasta in salted boiling water according to package directions. Drain, rinse, and set aside.
- In a small pot, bring some salted water to a light boil. Add the diced potato and cook until tender, about 5 minutes. Rinse, drain and set aside.
- Heat 2 tablspoons of the oil in a medium frying pan over medium heat. Add the sliced garlic and cook until very lightly golden brown and crisp (watch to ensure it doesn't burn).
- Fish the garlic out of the hot oil and drain it on a paper towel.
- Add the cubed tofu to the hot oil, turn up the heat to medium-high, and cook until the tofu is lightly crisp, tossing in the pan a few times.
- Once the tofu has finished cooking, drain it on a paper towel and salt lightly.
- In a small bowl, combine the remaining tablespoon of oil with the Asian chili sauce (add more if you want it to be super-spicy).
- Return the cooked noodles to their cooking pot and toss thoroughly with the chili sauce-oil mixture.
- To the noodles, add the potatoes, garlic, tofu, carrot and cabbage. Toss gently a few times to incorporate.
- Serve the noodles topped with the cilantro and pass extra chili sauce at the table, for those who clamor for heat.