STIR-FRIED RICE NOODLES WITH TOFU AND VEGETABLES
Susie
ingredients
- 1 8-ounce package rice noodles or 12 ounces linguine
- 1/4 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 2 T fresh lime juice
- 1 14-ounce package firm tofu, cut into 1/4-inch thick slices
- 1 T canola oil
- 2 carrots, cut into thin strips
- 1 red bell pepper, thinly sliced
- 1 T grated fresh ginger
- 2 cups bean sprouts
- 4 scallions, thinly sliced
- 1/4 cup roasted peanuts, roughly choppped
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. Gently press the tofu between layers of paper towels to remove excess liquid, then cut into 1/2 inch pieces.
- 3
Heat the oil in a large skillet over medium-high heat. Add the carrots, bell pepper, and ginger and cook, stirring for 2 min. Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3-4 min.
- 4
Toss the noodles with half the soy sauce mixture and cook over medium-high heat until heated through, 1-2 min. Transfer to a platter and top with the veggies and remaining soy sauce mixture. Sprinkle with the scallions and peanuts.
Source: Susie
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