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Categories:
rice noodles peanut oil garlic red bell pepper tomatoes snow peas firm tofu soy sauce lime juice fresh cilantro cashews scallions fresh bean sprouts
Viewed: 71 - Published at: 9 years agoIngredients
- 8 oz. uncooked rice noodles
- 2 tsp. peanut oil
- 2 medium cloves garlic, minced
- 1 medium red bell pepper, julienned
- 2 ripe large tomatoes, seeded and diced
- 4 oz. snow peas, strings removed
- 4 oz. firm tofu, drained well and cut into 1/4-inch-thick matchsticks
- 1/4 cup low-sodium soy sauce
- 2 Tbs. fresh lime juice
- 2 Tbs. chopped fresh cilantro
- 1/4 cup chopped cashews (1 oz.)
- 4 scallions (white and light green parts), chopped
- 2 oz. fresh bean sprouts (1 cup)
Method
- In large pot, bring 3 quarts water to a boil.
- Add noodles; stir to prevent sticking.
- Cook until tender, about 4 minutes.
- Drain well and set aside.
- Meanwhile, in large wok or skillet, heat oil over medium-high heat.
- Add garlic and bell pepper and stir-fry 3 minutes.
- Stir in tomatoes, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes.
- Add soy sauce and lime juice and bring to a simmer.
- Cook, stirring often, 2 to 3 minutes more.
- Stir in cooked noodles and cilantro.
- Divide noodle mixture among plates.
- Sprinkle with cashews, scallions and bean sprouts and serve right away.
