Stir-fried Rice Noodles with Tofu and Vegetables

1 8 oz package rice noodles or
12oz linguine
1/4 c brown sugar
1/4 c soy sauce
1 lime
1 14oz package firm tofu cut into 1/2 in thick slices
2 carrots cut into thin strips
1 red bell pepper, thinly sliced
fresh cilantro
4 scallions thinly sliced

Cook noodles according to package, drain and return to pot

In a small bowl whisk together brown sugar, lime juice, and soy sauce.

Drain tofu and gently press with paper towel to remove excess liquid, cut into 1/2 inch cubes.

Saute the carrots and red peppers for 2 minutes, add tofu. Cook for 3 -4 min.

Toss the noodles with half the sauce mixture transfer to platter. Top with veg and tofu and pour remaining sauce over the whole dish. Top with cilantro and scallions.



This is a great go to recipe for the day before you go grocery shopping. You can use any veggies you have on hand and you can use chicken or beef instead of tofu. We like the flavor of tofu and its a nice way to add variety to you dinner repertoire. I like to add habaneros or jalapenos to the veggies mix, and top with cubed cucumbers to add a coolness to the dish. With the soy sauce mix its hard to go wrong with any combo of veg and meat.