Rating: 3.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Barbara Lauterbach
Recipe by Cooking Light June 2012

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Credit: Johnny Autry and Randy Mayor

Recipe Summary test

Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions, omitting salt and fat. Add peas during last 1 minute of cooking. Drain; rinse with cold water.

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  • Heat a large nonstick skillet over medium-high heat. Add peanut oil to pan; swirl to coat. Add tofu to pan; cook 5 minutes or until browned, stirring frequently.

  • Combine noodle mixture, tofu, tomatoes, water chestnuts, and onions in a large bowl. Combine vinegar and next 4 ingredients (through salt) in a small bowl, stirring with a whisk. Add vinegar mixture to noodle mixture, tossing gently to coat. Add 1 1/2 teaspoons sesame seeds; toss to combine. Sprinkle with remaining sesame seeds.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

351 calories; fat 10.7g; saturated fat 1.3g; mono fat 2.8g; poly fat 3.8g; protein 14.8g; carbohydrates 55.5g; fiber 10.2g; iron 7.3mg; sodium 489mg; calcium 338mg.
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