Tofu Noodles with Spicy Cabbage

Last week, I discovered tofu noodles, also called Shirataki.  They have a nice, slightly chewy texture even when added to soups or cooked in stir-fries.  And they pair perfectly with shredded cabbage and leeks in a stir fry like this one.  Our local supermarket sells them in the produce section, in 12 oz bags.

Clean and slice 1 leek in half lengthwise, then cut into thin julienne strips 2 inches long.  Wash, trim and slice 1 C. fresh shitake mushrooms.   Mince fresh ginger to make 1 T.

Cut 1 cabbage in half across its ‘equator’.  Cut the top half in half again, then finally shred both halves.

Stir fry the leeks with the ginger and mushrooms in 2 T. peanut or safflower oil until tender.  Add 1 T. chile-garlic paste and stir fry to completely coat the leeks.

Add the cabbage and sprinkle with 1 t. salt and stir fry for 3 minutes.  Drain 12 oz of Shirataki tofu and add to the pan.  Stir fry until it is completely mixed with the cabbage.

Season with soy sauce and black pepper to taste and serve with rice.

 

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