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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Superquick Ingredients:
6 ounces rice vermicelli, uncooked |
12 cups warm water |
vegetable cooking spray |
2 teaspoons vegetable oil, divided |
1/2 cup sliced green onions |
1 teaspoon peeled, minced gingerroot |
2 cloves garlic, minced |
2 cups julienne-sliced sweet red pepper |
1 anaheim chile, seeded and chopped |
1 (10-ounce) package frozen english peas, thawed |
1/2 cup water |
2 teaspoons curry powder |
1 teaspoon ground cumin |
1 cup shredded chinese cabbage |
1 cup diced extra-firm tofu |
3 tablespoons low-sodium soy sauce |
1 (8-ounce) can sliced water chestnuts, drained |
Directions:
1. Place vermicelli in a large bowl; cover with 12 cups water. Let stand 10 minutes or until vermicelli is soft. Drain and cut vermicelli into pieces. Set aside.
2. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add green onions, gingerroot, and garlic; stir-fry 2 minutes. Add pepper and chile; stir-fry 2 minutes. Add peas and 1/2 cup water; stir-fry 4 minutes or until peas are tender and liquid is evaporated. Remove mixture from wok.
3. Drizzle remaining 1 teaspoon oil around top of wok. Add curry powder and cumin; stir-fry 1 minute. Add vermicelli, cabbage, and remaining 3 ingredients; stir-fry 2 minutes. Add pepper mixture; stir-fry 1 minute or until thoroughly heated.
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