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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:


  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.