To make this dish vegetarian, use vegetable broth instead of chicken broth.
Bring 6 cups water to a boil in a large saucepan. Add asparagus, snow peas, and rice noodles; cook 2 minutes. Drain.
Combine noodle mixture, bell pepper strips, onions, and bean sprouts.
Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes or until browned. Add tofu to noodle mixture.
Combine 1/4 cup water and remaining ingredients in a blender, and process until smooth. Add to noodle mixture; toss gently to coat.
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