Stir-fried noodles with asparagus, shiitake mushrooms, and tofu (Pho/mi xao chay thap cam 1) from Vegetarian Viet Nam (page 193) by Cameron Stauch

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Notes about this recipe

  • jenburkholder on August 15, 2020

    This is a nice stir fry that could be made with pretty much any vegetable one had around. We didn't have any issues with gloppiness, but I also can't swear we added cornstarch (made this a while ago, and I'm quite bad at following directions). It would be very nice with an egg fried in as well, I think.

  • Yildiz100 on April 02, 2019

    Nice flavor, reminiscent of pad Thai with the tamarind and the peanuts. The noodles only needed 10 mins soaking with my brand of 3mm noodles. The final product turned out a tiny bit gloppy. I think the corn starch in the sauce might be to blame. Why add starch when it is a never ending battle against starchy rice noodles anyway? Also, he never mentions when to add the tofu. I added it at the same time as the noodles. This worked. Would repeat omitting the starch next time, and maybe reducing the water in the sauce a little.

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