Stir-Fried Noodles With Tofu and Vegetables

Real Simple, September 2009
photo: Christopher Baker

Ingredients
1 8-ounce package rice noodles or 12 ounces linguine
1/4 cup brown sugar
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
1 14-ounce package firm tofu, cut into 1/2-inch-thick slices
1 tablespoon canola oil
2 carrots, cut into thin strips
1 red bell pepper, thinly sliced
1 tablespoon grated fresh ginger
2 cups bean sprouts
4 scallions, thinly sliced
1/4 cup roasted peanuts, roughly chopped1/2 cup fresh cilantro (optional)

Directions
1. Boil the noodles according to the package directions. Drain and return them to the pot.

2. Meanwhile, in a small bowl, whisk together the sugar, soy sauce, and lime juice. Gently press the tofu between layers of paper towels to remove excess liquid, then cut into ½-inch pieces.

3. Heat the oil in a large skillet over medium-high heat. Add the carrots, bell pepper, and ginger and cook, stirring, for 2 minutes. Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes.

4. Toss the noodles with half the soy sauce mixture and cook over medium-high heat until heated through, 1 to 2 minutes. Transfer to a platter and top with the vegetables and the remaining soy sauce mixture. Sprinkle with the scallions, peanuts, and cilantro, if using.