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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 ounces rice noodles, uncooked |
2 teaspoons peanut oil |
2 cloves garlic, minced ((medium size)) |
1 medium red bell pepper, julienned |
2 large tomatoes, seeded and diced (ripe) |
4 ounces snow peas |
4 ounces firm tofu, drained and cut into 1/4 inch thick matchsticks |
1/4 cup reduced sodium soy sauce |
2 tablespoons fresh lime juice |
2 tablespoons fresh cilantro, chopped |
1/4 cup cashews, chopped |
4 scallions, chopped |
2 ounces fresh bean sprouts (1 cup) |
Directions:
1. In large pot, bring 3 quarts water to a boil.
2. add noodles, stir to prevent sticking.
3. cook until tender, about 4 minutes.
4. 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.
5. stir in tomatoes, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes.
6. Add soy sauce and lime juice and bring to a simmer.
7. cook, stirring often, 2 to 3 minutes more. stir in cooked noodles and cilantro.
8. Divide noodle mixture among plates.
9. sprinkle with cashews, scallions, and bean sprouts and serve right away.
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