Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4
Christopher Baker

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 6

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

Ratings & Reviews

/5
Reviews
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