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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Cooking Light, MAY 2001 Ingredients:
2 1/2 ounces uncooked curly chinese noodles or 2 1/2 ounces angel hair pasta, broken into thirds |
2 large red bell peppers |
1 cup cubed firm tofu (about 6 ounces) |
2 tablespoons hoisin sauce |
1 tablespoon low sodium soy sauce |
2 teaspoons dark sesame oil |
2 garlic cloves, minced |
1/2 cup diagonally sliced snow peas |
julienne-cut carrot |
2 tablespoons chopped fresh cilantro |
Directions:
1. Cook noodles according to package directions, omitting salt and fat; drain.
2. Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap.
3. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
4. Combine tofu, hoisin sauce, and soy sauce in a small bowl; set aside. Heat oil in a nonstick skillet over medium-high heat.
5. Add garlic; sauté 15 seconds. Add peas and carrot; sauté 3 minutes or until vegetables are tender. Add tofu mixture; sauté for 1 minute or until thoroughly heated.
6. Stir in noodles. Divide noodle mixture evenly among pepper halves; sprinkle each pepper half with 1 1/2 teaspoons cilantro.
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