Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
4 servings (serving size: 2 cups)

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

PinkRenee's Review

July 19, 2011
My husband and I really enjoyed this recipe. I had previously read the other reviews so I added broccoli, baby carrots (sliced) and yellow pepper. I also doubled the sauce recipe and thought it turned out wonderful. Very easy for a weeknight meal.

Caroline09's Review

May 16, 2011
I really like the idea of this dish and the ingredients, but I didn't love the sauce. It just seemed like bok choy and tofu in soy sauce. I think the sauce needs something more, but with something sweet added in it could be really nice. Overall it's an OK recipe with potential!!

LauraJM's Review

November 16, 2010
I made this recipe as stated other than adding cilantro (which I hate) or topping with green onions (which I forgot to buy). I thought it was great freshly cooked. I had a serving and really enjoyed it. What put a damper on the recipe for me is that when I took the left overs for lunch this week they were unimpressive. Much less flavor and everything was kind of soggy. I still ate it and it was okay but if you're looking for something that will supply leftovers, this is not the dish! I would definitely make it for people if they came over. It looks and tastes like you put a lot of work into it but it's actually very simple and quick! I'll add this to my weeknight dinners menu instead of my lunch at the office menu.

NguyenNgocYen's Review

June 21, 2010
Great recipe with rice noodle. Rice noodle is a popular food in Vietnam too. We love it. Many dishes are delicious. Especially Pho, Stir fried noodle, salad noodle… So I was absolutely thrilled to find this Vietnamese Brown Rice Noodles called Happy Pho – it only has a few organic & all natural spices, brown rice, organic green tea, water and salt. That’s it! No hidden gluten. It takes only 10 mins to cook. And most importantly, tastes amazing! I came across their demo at Bryan’s in Laurel Village. But apparently they’re in Whole Foods Oakland. Check out their products here I've also joined their facebook page!/pages/Star-Anise-Foods/111447418877428

hhesse's Review

June 18, 2009
This basic recipe was delicious and quick. I added sliced carrots and broccoli to the red pepper strips and bok choy. I threw in some leftover grilled chicken as I did not have any tofu. Used toasted sesame oil and green garlic. Topped with sesame seeds, but would add sesame seeds while cooking next time. Great recipe to use the veggies you have on hand.

indiegirl's Review

January 27, 2009
This was very easy to make and quite good. I served it to a friend who would never think to eat a tofu dish and he asked me for the recipe. I would definitely make this again. I followed the recipe as is except I used brown rice noodles.