Stir-Fried Rice Noodles With Tofu and Vegetables

Stir-Fried Rice Noodles With Tofu and Vegetables
Christopher Baker
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

1
8-ounce package rice noodles or 12 ounces linguine
1/4
cup
brown sugar
1/4
cup
low-sodium soy sauce
2
tablespoons
fresh lime juice
1
14-ounce package 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. Boil the noodles according to the package directions. Drain and return them to the pot.
  2. Meanwhile, in a small bowl, whisk together the sugar, soy sauce, and lime juice.
  3. Gently press the tofu slices between layers of paper towels to remove excess liquid, then cut into ½-inch pieces.
  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. 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. Sprinkle with the scallions, peanuts, and cilantro, if desired.
Kate Merker
September 2009

Nutritional Information

  • Per Serving
  • Calories 512
  • Fat 15 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 529 mg
  • Protein 19 g
  • Carbohydrate 76 g
  • Fiber 5 g
What does this mean? See Nutrition 101.

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