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INGREDIENTS
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4 Servings
8 ounces rice noodles
2 teaspoons peanut oil
1 medium red bell pepper (julienned)
2 garlic cloves (minced)
2 large tomatoes (ripe, seeded and diced)
4 ounces snow peas (trimmed) |
4 ounces firm tofu (drained and cut into 1/4-inch thick matchsticks)
1/4 cup low sodium soy sauce
2 tablespoons lime juice (fresh)
2 tablespoons fresh cilantro (chopped)
1/4 cup cashews (chopped, for garnish)
4 green onions (chopped for garnish)
2 ounces bean sprouts (for garnish) |
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METHODS
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1. In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
2. Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to; simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
3. Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 353
Calories from Fat 73 (20%)
Amount Per Serving %DV
Total Fat 8.1g 12%
Saturated Fat 1.6g 7%
Polyunsat. Fat 2.2g
Monounsat. Fat 3.9g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 702mg 29%
Potassium 551mg 15%
Total Carbohydrate 62.4g 20% |
Dietary Fiber 4.7g 18%
Sugars 6.7g
Protein 9.1g 18%
Vitamin A 2187mcg 43%
Vitamin B6 0.3mg 16%
Vitamin B12 0.0mcg 0%
Vitamin C 92mg 154%
Vitamin E 1mcg 3%
Calcium 113mg 11%
Magnesium 72mg 18%
Iron 3mg 16% |
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