Rating: 3.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 0
Recipe by Cooking Light June 2003

Gallery

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

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

281 calories; calories from fat 17%; fat 5.2g; saturated fat 0.8g; mono fat 0.9g; poly fat 2.3g; protein 12.9g; carbohydrates 46.7g; fiber 4.2g; cholesterol 0mg; iron 3.8mg; sodium 575mg; calcium 190mg.
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