Posted by: Melanie Mathos | August 24, 2009

Stir-Fried Rice Noodles with Tofu and Vegetables

You need a lot of ingredients for this recipe, which I’m not a big fan of, but they all play together deliciously.

Source: Real Simple, September, 2009


  • 1 8-oz Package rice noodles or 12 ounces linguine
  • 1/4 Cup brown sugar
  • 1/4 Cup low-sodium soy sauce
  • 2 Tbl. fresh lime juice
  • 1 14-oz Package extra firm tofu, cut into 1/2 inch thick slices
  • 1 Tbl. Olive oil
  • 2 Carrots, cut into thin strips
  • 1 Red bell pepper, thinly sliced
  • 1 Tbl. Grated fresh ginger
  • 2 Cups bean sprouts (these go bad really quickly, so it’s best to cook them no more than 1 day after you buy them)
  • 4 Scallions, thinly sliced
  • 1/4 Cup peanuts, roughly chopped
  • 1/2 Cup fresh cilantro


  • Boil the noodles, drain and return to pot
  • 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 1/2-inch pieces
  • Heat the oil in a large skillet over medium-high heat
  • Add the carrots, bell peppers, and ginger and cook, stirring for about 2 minutes
  • Add the tofu and bean sprouts
  • Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes
  • Toss the noodles with half of 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

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