Stir-Fried Rice Noodles
LunchLow-sodiumVeganSugar ConsciousOne DishDinnerLunchVegetarianHigh ProteinBetter Than TakeoutLunar New YearDairy-freeDinnerWokStovetop
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.
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 pkg Yaki Udon Stir-Fry Seasoning or Sweet & Sour Stir-Fry Seasoning
- 3 tbsp low-sodium soy sauce
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.
Epicure Products Used
Nutritional Information
Per serving: Calories 520, Fat 19 g (Saturated 2.5 g, 0 0 g), Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 69 g (Fiber 6 g, Sugars 11 g), Protein 21 g.
Perfectly Balance Your Plate
This is a perfectly balanced plate.