Stir-Fried Rice Noodles with Tofu and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rice Noodles that make a meal Ingredients:
8 ounce rice noodles or 12 ounces linguine |
1/4 cup brown sugar |
1/4 cup low-sodium soy sauce |
2 tablespoons fresh lime juice |
14 ounce firm tofu, cut into 1/2-inch-thick slices |
1 tablespoon canola oil |
2 carrots, cut into thin strips |
1 red bell pepper, thinly sliced |
1 tablespoon grated fresh ginger |
2 cups bean sprouts |
4 scallions, thinly sliced |
1/4 cup roasted peanuts, roughly chopped |
1/2 cup fresh cilantro (optional) |
Directions:
1. 1. Boil the noodles according to the package directions. Drain and return them to the pot.
2. 2. Meanwhile, in a small bowl, whisk together the sugar, soy sauce, and lime juice.
3. 3. Gently press the tofu slices between layers of paper towels to remove excess liquid, then cut into 1/2-inch pieces.
4. 4. Heat the oil in a large skillet over medium-high heat. Add the carrots, bell pepper, and ginger and cook, stirring, for 2 minutes. Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes.
5. 5. Toss the noodles with half the soy sauce mixture and cook over medium-high heat until heated through, 1 to 2 minutes. Transfer to a platter and top with the vegetables and the remaining soy sauce mixture.
6. 6. Sprinkle with the scallions, peanuts, and cilantro, if desired.
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