Ingredients:
8 ounces rice noodles, uncooked
2 teaspoons peanut oil
2 cloves garlic, minced ( (medium size))
1 medium red bell peppers, 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:
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.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.