2 Feb 2010

Rice Noodles with Tofu and Bok Choy

4/5*

Yield: 4 servings (serving size: 2 cups)

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
• 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 tablespoons chopped fresh cilantro

Preparation

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

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; sauté 2 minutes. Add bok choy; sauté 1 minute. Add tofu and garlic; sauté 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.