Cucumber-and-Radish Stir-Fry with Rice Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
7 ounces dried rice noodles |
1 tablespoon canola oil |
1 cup thinly sliced radishes |
1 large english cucumber, halved lengthwise, seeded, and thinly sliced |
3/4 teaspoon salt, divided |
1/4 cup hoisin sauce |
2 tablespoons low-sodium soy sauce |
1/4 teaspoon ground cayenne pepper |
7 cups trimmed watercress (about 3 bunches) |
1 cup (6 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes |
1 teaspoon toasted sesame oil |
1 teaspoon sesame seeds, toasted |
Directions:
1. Prepare noodles according to package directions. Drain well.
2. While noodles soak, heat canola oil in a large nonstick skillet over medium-high heat. Add radish and cucumber; saute 1 minute, or until tender. Stir in 1/2 teaspoon salt, the next 3 ingredients, and the noodles. Sauté 1 minute.
3. Combine noodle mixture and watercress. Wipe skillet clean with paper towels. Sprinkle tofu with the remaining 1/4 teaspoon salt. Heat the sesame oil in the skillet over medium-high heat. Add tofu, and sauté 2 minutes. Serve the tofu over the noodle mixture. Sprinkle with sesame seeds.
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