RICE NOODLES with TOFU and BOK CHOY

(from kylerhea’s recipe box)

Good with ASIAN SPINACH SALAD (http://recipething.com/recipes/show/13139)
“Look for water-packed tofu, which will hold its shape when cooked and tossed with the noodles. If rice noodles are unavailable, substitute angel hair pasta.
TIP: If you can’t find bok choy, almost any quick-cooking crisp vegetable will work. Try snow peas or shredded Napa cabbage.

Source: Cooking Light magazine

Cook time: 24 minutes
Serves 4 people

Categories: ASIAN, BELL PEPPERS, BOK CHOY, CILANTRO, EBL, GARLIC, GREEN ONIONS, MAIN DISH, VEGETARIAN

Ingredients

  • 1 (6-ounce) package rice noodles
  • 1/4 cup low-sodium soy sauce
  • 2 Tbs rice vinegar
  • 1 tsp sugar
  • 1 tsp dark sesame oil
  • 1/2 tsp crushed red pepper
  • Cooking spray
  • 2 cups (1/4-inch) red bell pepper strips
  • 5 cups sliced bok choy
  • 1/2 pound firm water-packed tofu, drained and cut into 1/2-inch cubes
  • 3 garlic cloves, minced
  • 1/2 cup thinly sliced green onions
  • 3 Tbs chopped fresh cilantro

Directions

  1. Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; saute 2 minutes. Add bok choy; saute 1 minute. Add tofu and garlic; saute 2 minutes. Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.

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