This dish has only one problem: it has the taste of "more"!!! You just can't stop eating it!!
What you need:
1 pack thin rice noodles (vermicelli)
2 leeks, sliced
1 large purple or white onion, sliced
1 pack chopped cilantro
1 spoon fresh mint leaves, chopped
1 large carrot, sliced
1 pack firm tofu (350 gram), cut to slices or cubes
1/3 cup soy sauce or gluten free tamari
1/3 cup maple syrup
1/3 cup sesame sauce
1 can sliced water chestnuts, drained (optional)
1/4 cup dry-roasted, unsalted peanuts, chopped (I use blender to chop them)
couple of whole/sliced peanuts for garnish (optional)
What to do:
Cook the noodles in boiled water according to the pack instructions.
Whisk the soy sauce, sesame oil and maple syrup in a bowl.
In a wide pan, mix the soy sauce mix with the rest of the ingredients except the noodles. Mix and let cook until the carrot is a bit soft (but not too soft). When ready, add the noodles and mix well.