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Heat a wok over high heat.; Place the Fustini’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 the Fustinis 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 the Fustini’s Persian Lime Olive Oil.
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