Tuesday, September 29, 2009

Stir-Fried Rice Noodles With Tofu and Vegetables

Ingredients 1 8-ounce package rice noodles or 12 ounces linguine 1/4 cup brown sugar 1/4 cup low-sodium soy sauce 2 tablespoons fresh lime juice 1 14-ounce package firm tofu, cut into 1/2-inch-thick slices 1 tablespoon canola oil 2 carrots, cut into thin strips 1 red bell pepper, thinly sliced 1 tablespoon grated fresh ginger 2 cups bean sprouts 4 scallions, thinly sliced 1/4 cup roasted peanuts, roughly chopped 1/2 cup fresh cilantro (optional) 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 ½-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 minutes. Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes. 4.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 using.
Recipe courtesy of Real Simple

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