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1
Cover the noodles with boiling water in a heatproof container.
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2
Cover and let stand for 6 to 8 minutes, or according to package directions, until al dente.
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3
Drain the noodles, place them on a cutting board, and chop in several directions to shorten.
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4
Meanwhile, heat the oil in a wok or stir-fry pan.
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5
Add the onion and stir-fry over medium heat until translucent.
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6
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.
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7
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.
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8
Stir in the vinegar, soy sauce, and red pepper flakes to taste, the sugar, tofu, and noodles.
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9
Cook, stirring, until everything is heated through.
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10
Serve at once, garnishing each serving with some chopped peanuts and basil.
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11
This is delicious with Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Thai Tossed Salad (page 184).
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12
To boost the protein content of the meal, serve slices of baked tofu at room temperature.
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13
Calories: 294
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14
Total Fat: 13g
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15
Protein: 6g
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16
Carbohydrates: 41g
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17
Fiber: 4.5g
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18
Sodium: 295mg
