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Cucumber-and-Radish Stir-Fry with Rice Noodles

Rita Maas
Yield serves 4

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Prepare noodles according to package directions. Drain well.

  2. 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.

  3. 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.