Stir-Fried Rice Noodles With Tofu and Vegetables

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 512 calories
    • Fat 15 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 529 mg
    • Protein 19 g
    • Carbohydrate 76 g
    • Fiber 5 g


  1. Check 1 8-ounce package rice noodles or 12 ounces linguine
  2. Check 1/4 cup brown sugar
  3. Check 1/4 cup low-sodium soy sauce
  4. Check 2 tablespoons fresh lime juice
  5. Check 1 14-ounce package firm tofu, cut into 1/2-inch-thick slices
  6. Check 1 tablespoon canola oil
  7. Check 2 carrots, cut into thin strips
  8. Check 1 red bell pepper, thinly sliced
  9. Check 1 tablespoon grated fresh ginger
  10. Check 2 cups bean sprouts
  11. Check 4 scallions, thinly sliced
  12. Check 1/4 cup roasted peanuts, roughly chopped
  13. Check 1/2 cup fresh cilantro (optional)


  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.