A pleasing composition using a minimum of exotic ingredients, this traditional Asian dish becomes somewhat offbeat through the use of fresh tomatoes and basil.

　　

Ingredients

4 servings

　　4 ounces bean thread (cellophane) noodles

　　2 tablespoons olive or peanut oil

　　1 large onion, quartered and thinly sliced

　　2 garlic cloves, minced

　　2 heaping cups thinly shredded Napa or savoy cabbage

　　2 heaping cups diced tomatoes

　　1 cup fresh mung bean sprouts

　　2 to 3 tablespoons rice vinegar

　　2 to 3 tablespoons reduced-sodium soy sauce

　　Dried red pepper flakes

　　1 teaspoon natural granulated sugar

　　1/3 cup chopped peanuts or cashews

　　Thinly sliced fresh basil leaves

　　

Step 1

Cover the noodles with boiling water in a heatproof container. Cover and let stand for 6 to 8 minutes, or according to package directions, until al dente. Drain the noodles, place them on a cutting board, and chop in several directions to shorten.

　　

Step 2

Meanwhile, heat the oil in a wok or stir-fry pan. Add the onion and stir-fry over medium heat until translucent.

　　

Step 3

Turn up the heat, add the garlic and cabbage, and stir-fry until the cabbage is tender-crisp and lightly browned, 5 to 7 minutes.

　　

Step 4

Add the tomatoes and sprouts and continue to fry, stirring frequently, until the tomatoes are soft and the sprouts tender-crisp, another 5 to 7 minutes.

　　

Step 5

Stir in the vinegar, soy sauce, and red pepper flakes to taste, the sugar, tofu, and noodles. Cook, stirring, until everything is heated through. Serve at once, garnishing each serving with some chopped peanuts and basil.

　　

Menu Suggestions

Step 6

This is delicious with Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Thai Tossed Salad (page 184). To boost the protein content of the meal, serve slices of baked tofu at room temperature.

　　

nutrition information

Step 7

Calories: 294

　　

Step 8

Total Fat: 13g

　　

Step 9

Protein: 6g

　　

Step 10

Carbohydrates: 41g

　　

Step 11

Fiber: 4.5g

　　

Step 12

Sodium: 295mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).