Rice Noodles with Tofu and Bok Choy

Rice Noodles with Tofu and Bok Choy
Photo by Photography: Becky-Stayner

Ingredients

  • Cooking spray
  • 1 (6-ounce) package rice noodles
  • Cooking spray
  • ¼ cup low-sodium soy sauce
  • 1 (6-ounce) package rice noodles
  • ½ teaspoon crushed red pepper
  • 5 cups sliced bok choy
  • + 19 more ingredients
    • ¼ cup low-sodium soy sauce
    • 3 garlic cloves, minced
    • ½ teaspoon crushed red pepper
    • 5 cups sliced bok choy
    • 2 cups (1/4-inch) red bell pepper strips
    • 3 garlic cloves, minced
    • ½ cup thinly sliced green onions
    • 2 cups (1/4-inch) red bell pepper strips
    • 1 teaspoon sugar
    • ½ cup thinly sliced green onions
    • 1 teaspoon sugar
    • 2 tablespoons rice vinegar
    • 2 tablespoons rice vinegar
    • 1 teaspoon dark sesame oil
    • 1 teaspoon dark sesame oil
    • ½ pound firm water-packed tofu, drained and cut into 1/2-inch cubes
    • ½ pound firm water-packed tofu, drained and cut into 1/2-inch cubes
    • 3 tablespoons chopped fresh cilantro
    • 3 tablespoons chopped fresh cilantro

Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; sauté 2 minutes. Add bok choy; sauté 1 minute. Add tof...

View full recipe at My Recipes

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