Stir-Fried Rice Noodles With Tofu and Vegetables
Stir-Fried Rice Noodles With Tofu and Vegetables
- 75 g rice noodles
- 1/3 cup soy sauce
- 2 tbsp fresh lime
- 100 g tofu
- 1 tbsp olive oil
- 2 scallions (thinly sliced)
- 1 tsp black sesame seeds
- 1 tsp pine nuts
- 1 carrot (cut into stripes)
- 1 tbsp ginger (grated)
- 1 red bell pepper (thinly sliced)
- 1 Handful sprouts
- Boil the noodles according to the package directions
- Drain and return them to the pot
- Meanwhile, in a small bowl, whisk together soy sauce, and lime juice
- Gently press the tofu slices between layers of paper towels to remove excess liquid, then cut into ½-inch pieces
- 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 sprouts
- Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes
- 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, sesame seeds and pine nuts