Lunch - Brunch - Dinner
- 1 teaspoon garlic, minced
- 1 turnip, peeled and diced
1 teaspoon Maine-ly Drizzle's Sweet Hojiblanca Extra Virgin Olive Oil
- 1 cup button mushrooms, quartered
- 1 teaspoon Chili Flakes
- 1 cup extra firm tofu, cut into a small dice
2 teaspoons Maine-ly Drizzle's Lavender Balsamic Vinegar
- 2 teaspoons rice wine
- 3 tablespoons sugar
4 teaspoons paprika
- 4 tablespoons tamarind juice
- 4 cups rice noodles, soaked in water for 30 minutes
- 1½ cups water
- Juice of 1 lime
- ½ cup ground peanuts, toasted
- 2 cups bean sprouts
- ½ cup chives
- Lime wedges
Maine-ly Drizzle’s Persian Lime Olive Oil
Heat a wok over high heat. Place Maine-ly Drizzle's Sweet Hojiblanca Extra Virgin Olive Oil, garlic and turnip into the hot wok and cook for 2 to 3 minutes stirring frequently or until the turnip is cooked.
Add the mushrooms, chili flakes and tofu and cook for another minute. In a separate bowl, combine Maine-ly Drizzle's Lavender Balsamic Vinegar, rice wine, sugar, and paprika and tamarind juice.
Add this to the wok along with the soaked rice noodles and water. Cook this in the wok until most of the liquid is gone. Add the lime juice, ground peanuts, bean sprouts and chives and cook another minute to wilt the sprouts.
Garnish with more peanuts, lime wedges and a drizzle of Maine-ly Drizzle’s Persian Lime Olive Oil