Rice Noodles With Tofu And Bok Choy

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Look for water-packed tofu, which will hold its shape when cooked and tossed with the noodles. If rice noodles are unavailable, substitute angel hair pasta.

TOTAL TIME: 24 MINUTES

QUICK TIP: If you can't find bok choy, almost any quick-cooking crisp vegetable will work. Try snow peas or shredded Napa cabbage.

Ingredients

• 1 (6-ounce) package rice noodles
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1 teaspoon dark sesame oil
• 1/2 teaspoon crushed red pepper
• Cooking spray
• 2 cups (1/4-inch) red bell pepper strips
• 5 cups sliced bok choy
• 1/2 pound firm water-packed tofu, drained and cut into 1/2-inch cubes
• 3 garlic cloves, minced
• 1/2 cup thinly sliced green onions
• 3 tablespoons chopped fresh cilantro

Directions

1. Cook noodles in boiling water 6 minutes; drain.
2. Combine soy sauce and next 4 ingredients, stirring well with a whisk.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add bell pepper strips; sauté 2 minutes.
5. Add bok choy; sauté 1 minute.
6. Add tofu and garlic; sauté 2 minutes.
7. Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat.
8. Sprinkle with green onions and cilantro.

Yield: 4 servings (serving size: 2 cups)