
Stir Fried Rice Noodles with Tofu & Vegetables
(sorry for the "meh" picture...but it looks gorge in real life, swear!)
Ingredients:
1 8 oz. package rice noodles
3/4 C brown sugar
1/4 C low sodium soy sauce
2 tbsp. lime juice (if it's fresh, great...I used bottled, and no one died)
1 14 oz. package firm tofu, cut into 1/2 inch thick slices
1 tbsp. canola oil
2 carrots, cut into thin strips
1 red bell pepper, thinly sliced
1 tbsp. grated fresh ginger
2 C bean sprouts
4 scallions, thinly sliced
1/4 C roasted peanuts, roughly chopped (I omitted, because Matt doesn't care for them)
1/2 C fresh cilantro (it's just a garnish, so I used some dried cilantro from my pantry...and again, we all survived)
Assembly:
Boil the noodles according to the package directions. Drain & return to the pot.
Meanwhile, in a small bowl, whisk together the brown sugar, soy sauce and lime juice. Resist the urge to drink this (it's super good). Gently press the tofu between layers of paper towels to remove excess liquid, and then cut into 1/2 inch thick pieces.
Heat the oil in a large skillet over med. high heat. Add the carrots, bell pepper and ginger. Cook for about 2 minutes. Stir frequently.
Add the tofu and bean sprouts. Cook and stir until the veggies are slightly tender (so, about 3-4 minutes).
Toss the noodles with half of the soy sauce mixture and cook over med. high heat until heated thru (1 - 2 minutes). Transfer to a platter, top with the vegetables & the remaining soy sauce mixture. Top with scallions, peanuts (if using) and cilantro.
(This recipe is supposed to serve 4...or Matt for 2 days. Either or.)

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