This is a perfectly balanced plate.
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
- 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.