Stir-Fried Rice Noodles With Tofu and Vegetables

Stir-Fried Rice Noodles With Tofu and Vegetables
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Serves 4| Hands-On Time: | Total Time:

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.
By September, 2009

Nutritional Information

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

Quick Tip

Ginger
Keep tightly wrapped fresh ginger in the freezer for up to 3 months. No need to thaw it for cooking: You can grate or slice it frozen.

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