Stir-Fried Noodles With Tofu and Peppers Recipe

Name: Stir-Fried Noodles With Tofu and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 to 8 ounces thin rice stick noodles; 1/2 cup reduced-sodium chicken or vegetable broth; 1 tablespoon low-sodium soy sauce; 1 tablespoon Shao Hsing rice wine or dry sherry; 2 teaspoons Asian sesame oil; 3/4 pound tofu, cut in 1/2-by-1-inch dominoes and blotted dry; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1/4 teaspoon red pepper flakes, or 1 to 2 teaspoon minced jalapeno; 1 green bell pepper, cut in thin julienne; 1 red bell pepper, cut in thin julienne; 2 tablespoons peanut oil or canola oil; 1 bunch scallions, trimmed and sliced very thin; 1/2 cup chopped cilantro; Salt to taste; 1/2 teaspoon sugar

Servings: persons

7 to 8 ounces thin rice stick noodles
1/2 cup reduced-sodium chicken or vegetable broth
1 tablespoon low-sodium soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons Asian sesame oil
3/4 pound tofu, cut in 1/2-by-1-inch dominoes and blotted dry
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes, or 1 to 2 teaspoon minced jalapeno
1 green bell pepper, cut in thin julienne
1 red bell pepper, cut in thin julienne
2 tablespoons peanut oil or canola oil
1 bunch scallions, trimmed and sliced very thin
1/2 cup chopped cilantro
Salt to taste
1/2 teaspoon sugar

1
Place the noodles in a large bowl, and cover with warm water.
2
Soak for at least 20 minutes, until soft.
3
Drain in a colander, and cut into 6- to 8-inch lengths with kitchen scissors.
4
Set aside, within reach of your wok or pan.
5
Combine the broth, soy sauce, rice wine or sherry, and sesame oil in a small bowl.
6
Combine the garlic, ginger and pepper flakes or minced jalapeno in another bowl.
7
Have everything within reach of your wok or pan.
8
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two.
9
Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and tilting the pan side to side.
10
Add the tofu.
11
Reduce the heat to medium-high, and stir-fry one to two minutes until the tofu begins to brown.
12
Add the garlic, ginger and chili, and stir-fry for no more than 10 seconds.
13
Add the peppers, and stir-fry two minutes.
14
Add the broth mixture, the drained noodles, the scallions, salt and sugar.
15
Stir-fry one to two minutes until the noodles are just tender and the broth has been absorbed.
16
Add the cilantro, and stir-fry another 30 seconds to a minute until well combined.
17
Serve.

836

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 7 to 8 ounces thin rice stick noodles, 1/2 cup reduced-sodium chicken or vegetable broth, 1 tablespoon low-sodium soy sauce, 1 tablespoon Shao Hsing rice wine or dry sherry, and more.

Yes, Stir-Fried Noodles With Tofu and Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Noodles With Tofu and Peppers

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