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Rita Maas Photo by: Rita Maas

Cucumber-and-Radish Stir-Fry with Rice Noodles

Health MAY 2003

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 311
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 3g
  • Protein: 9g
  • Carbohydrate: 54g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 1025mg
  • Calcium: 119mg
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Cucumber-and-Radish Stir-Fry with Rice Noodles recipe

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