Rating: 3.5 stars
186 Ratings
  • 5 star values: 36
  • 4 star values: 65
  • 3 star values: 43
  • 2 star values: 25
  • 1 star values: 17

Gallery

Credit: Christopher Baker

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Boil the noodles according to the package directions. Drain and return them to the pot.

    Advertisement
  • Meanwhile, in a small bowl, whisk together the sugar, soy sauce, and lime juice.

  • Gently press the tofu slices between layers of paper towels to remove excess liquid, then cut into ½-inch pieces.

  • 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.

  • 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.

  • Sprinkle with the scallions, peanuts, and cilantro, if desired.

Nutrition Facts

512 calories; fat 15g; saturated fat 1g; sodium 529mg; protein 19g; carbohydrates 76g; fiber 5g.
Advertisement