Stir-Fried Rice Noodles

12 min

4 servings

Forget a take-out – make this sweet and savory tofu and red pepper stir-fry in minutes instead. Don’t love tofu? Swap for chicken or beef.

Ingredients

  • 1 pkg (227 g/8 oz) rice noodles, such as vermicelli
  • 2 bell peppers
  • 1 pkg (350 g/12 oz) extra-firm tofu
  • 1⁄2 cup roasted, unsalted peanuts or cashews
  • 1 tbsp oil
  • 1 pkg (227 g/8 oz) snap peas
  • 1 pkg Yaki Udon Stir-Fry Seasoning or Sweet & Sour Stir-Fry Seasoning
  • 3 tbsp low-sodium soy sauce

Preparation

  1. Cook noodles in Multipurpose Pot according to package directions. Drain and rinse with cold water.
  2. Meanwhile, slice peppers and crumble tofu into small pieces. Chop peanuts and set aside.
  3. Heat oil in Wok over medium-high heat. Add sliced peppers, crumbled tofu, and snap peas; cook 4–5 min.
  4. Add cooked noodles, chopped peanuts, seasoning, and soy sauce; toss to combine. Add toppings, if desired.

Nutritional Information

Per serving: Calories 520, Fat 19 g (Saturated 2.5 g, 0 0 g), Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 69 g (Fiber 6 g, Sugars 11 g), Protein 21 g.

Perfectly Balance Your Plate

This is a perfectly balanced plate.