Rice Noodles With Tofu and Bok Choy |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light. Ingredients:
1 (6 ounce) package rice noodles |
1/4 cup low sodium soy sauce |
2 tablespoons rice vinegar |
1 teaspoon sugar |
1 teaspoon dark sesame oil |
1/2 teaspoon crushed red pepper flakes |
cooking spray |
2 cups red bell peppers, strips (1/4-inch) |
5 cups sliced bok choy |
1/2 lb firm water-packed tofu, drained and cut into 1/2-inch cubes |
3 garlic cloves, minced |
1/2 cup thinly sliced green onion |
3 tablespoons 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; sauté 2 minutes.
3. Add bok choy; sauté 1 minute. Add tofu and garlic; sauté 2 minutes.
4. 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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