Stir-Fried Rice Noodles
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
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 (Fiber 6 g, Sugars 11 g), Protein 21 g.
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