Cucumber-and-Radish Stir-Fry with Rice Noodles

Nutritional Information

Calories 311
Fat 7 g
Satfat 1 g
Monofat 2 g
Polyfat 3 g
Protein 9 g
Carbohydrate 54 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 1025 mg
Calcium 119 mg


7 ounces dried rice noodles
1 tablespoon canola oil
1 cup thinly sliced radishes
1 large English cucumber, halved lengthwise, seeded, and thinly sliced
3/4 teaspoon salt, divided
1/4 cup hoisin sauce
2 tablespoons low-sodium soy sauce
1/4 teaspoon ground cayenne pepper
7 cups trimmed watercress (about 3 bunches)
1 cup (6 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds, toasted


Prepare noodles according to package directions. Drain well.

While noodles soak, heat canola oil in a large nonstick skillet over medium-high heat. Add radish and cucumber; saute 1 minute, or until tender. Stir in 1/2 teaspoon salt, the next 3 ingredients, and the noodles. Sauté 1 minute.

Combine noodle mixture and watercress. Wipe skillet clean with paper towels. Sprinkle tofu with the remaining 1/4 teaspoon salt. Heat the sesame oil in the skillet over medium-high heat. Add tofu, and sauté 2 minutes. Serve the tofu over the noodle mixture. Sprinkle with sesame seeds.