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      1. Bring a large pot or kettle of water to a boil. Once boiling, remove it from heat. Submerge or cover your rice noodles in the pot or a separate bowl, and let them sit for approximately 7 minutes, or until there is no 'crunch' when you try a piece. Remember to keep 1/3 cup of water aside.After the soaking time, strain the noodles and rinse them under cold water to stop the cooking process and prevent them from becoming too soft. Set the noodles aside for later use.

      2. Wash your veggies. Cut your broccli into smaller bite size pieces.& dice your cilantro and green onion. 

      3. Bring a large pan to medium-high heat and add a splash of oil. Once the pan is hot, add in your broccoli, cabbage and tofu. Cook for approximately 7-8 minutes, until the tofu starts to brown on the edges. In the same pan, add your rice noodles, peanut sauce, and the 1/3 cup of reserved rice noodle water (or 1/4 cup of regular water if you forgot). Cook everything together for about 6-8 minutes, until the sauce thickens and begins to coat the vegetables and noodles.


      4. Build your dish by placing the cooked noodles and veggies on the bottom of a plate or bowl. Sprinkle diced cilantro and green onion on top for added freshness. Garnish with your sesame seeds and crushed peanuts. 

      5. ENJOY!