1 bag (12 oz) Ocean Mist® Farms
Fresh-Cut Vegetable Medley, chopped
1 block tofu, extra firm, drained, cubed
8 oz dried rice noodles
1 cup red bell pepper, thinly sliced
2 cups peanut sauce (or alternative
nut-free sauce, premade)
1 cup canned baby corn
2 tbsp olive oil, divided
Salt and pepper
Green onion, basil, crushed red pepper flakes for garnish
Prep Time: 10 min
Cook Time: 35 min
Servings: 4
1 For the tofu, heat a medium-large skillet on medium-high heat. Heat skillet for approx. 2 minutes, then add 1 tbsp of olive oil. Once the oil is hot, add tofu. Cook approx. 15–20 minutes, rotating sides regularly until all sides are browned. Remove from heat, let cool a few minutes, and place in a medium bowl. Salt and pepper to taste.
2 For the entrée, in a large pot, cook rice noodles according to the package.
3 In a large pan, add the remaining olive oil and bring it to medium heat. Once hot, add veggie medley and bell pepper and cook while stirring regularly, for approx. 10 minutes.
4 Once the vegetables are tender, stir in peanut sauce, noodles, baby corn, and tofu.
5 Evenly distribute the drunken noodles into four large plates or bowls and garnish with green onion, basil, and red pepper flakes.
To learn more about Ocean Mist® Farms, visit www.oceanmist.com
