Rice Noodles with Tofu and Bok Choy

Rice Noodles with Tofu and Bok Choy Recipe
Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 281
Caloriesfromfat 17 %
Fat 5.2 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 2.3 g
Protein 12.9 g
Carbohydrate 46.7 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 3.8 mg
Sodium 575 mg
Calcium 190 mg

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

Preparation

Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; sauté 2 minutes. Add bok choy; sauté 1 minute. Add tofu and garlic; sauté 2 minutes. Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.

June 2003
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