Rice Noodles with Tofu and Bok Choy

Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 17%
  • Fat: 5.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 2.3g
  • Protein: 12.9g
  • Carbohydrate: 46.7g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 3.8mg
  • Sodium: 575mg
  • Calcium: 190mg

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

  1. Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.
  2. 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.
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