8 oz. rice noodles
2 tsp. peanut oil
1 medium red bell pepper, julienned
2 cloves garlic, minced
2 large ripe tomatoes, seeded and diced
4 oz. snow peas, trimmed
4 oz. firm tofu, drained and cut into ¼-inch thick matchsticks
¼ cup low-sodium soy sauce
2 Tbs. fresh lime juice
2 Tbs. chopped fresh cilantro
¼ cup chopped cashews for garnish
4 green onions, chopped for garnish
2 oz. bean sprouts for garnish
- In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
- Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
- Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.