Stir-Fried Rice Noodles

12 min
4 servings
$3.62/serving

Forget a take-out – make this sweet and savory tofu and red pepper stir-fry in minutes instead. Don’t love tofu? Swap for chicken or beef.

Perfectly Balance Your Plate

This is a perfectly balanced plate.

Ingredients

1 pkg (227 g/8 oz) rice noodles, such as vermicelli

2 bell peppers

1 pkg (350 g/12 oz) extra-firm tofu

¹⁄₂ cup roasted, unsalted peanuts or cashews

1 tbsp oil

1 pkg (227 g/8 oz) snap peas

1 pkgYaki Udon Stir-Fry Seasoning (Pack of 3)

3 tbsp low-sodium soy sauce

Toppings (optional): sriracha hot sauce, chopped cilantro, lime wedges

Preparation

Cook noodles in Multipurpose Pot according to package directions. Drain and rinse with cold water.
Meanwhile, slice peppers and crumble tofu into small pieces. Chop peanuts and set aside.
Heat oil in Wok over medium-high heat. Add sliced peppers, crumbled tofu, and snap peas; cook 4–5 min.
Add cooked noodles, chopped peanuts, seasoning, and soy sauce; toss to combine. Add toppings, if desired.

Nutritional Information

Per serving: Calories 520, Fat 19 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 69 g (Fibre 6 g, Sugars 11 g), Protein 21 g.

Shop This Recipe

Yaki Udon Stir-Fry Seasoning (Pack of 3)

Multipurpose Pot - 12 Cup

Wok & Glass Lid