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Stir Fry Noodles With Tofu N Vegetables

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Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 25 min
How to serve: Hot    

Stir Fry Noodles With Tofu N Vegetables recipe by maham at PakiRecipes.com.
Quick and easy stir fry noodles seasoned with sweet and spicy sauce, vegetables and crushed peanuts.


Ingredients
1 8-ounce package rice noodles or 12 ounces linguine
1/4 cup brown sugarClick to find more about brown sugar
1/4 cup low-sodium soy sauce
2 tablespoons fresh limeClick to find more about lime juice
1 14-ounce package firm tofu, cut into 1/2-inch-thick slices
1 tablespoon canola oil
2 carrots, cut into thin strips
1 red bell pepper, thinly sliced
1 tablespoon grated fresh gingerClick to find more about ginger
2 cups bean sprouts
4 scallions(green onions), thinly sliced
1/4 cup roasted peanuts, roughly chopped
1/2 cup fresh cilantro (optional)


Preparation
Boil the noodles according to the package directions. Drain and return them to the pot.
Meanwhile, in a small bowl, whisk together the sugar, soy sauce, and limeClick to find more about lime juice.
Gently press the tofu slices between layers of paper towels to remove excess liquid, then cut into ½-inch pieces.
Heat the oil in a large skillet over medium-high heat.
Add the carrots, bell pepper, and gingerClick to find more about ginger and cook, stirring, for 2 minutes.
Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes.
Toss the noodles with half the soy sauce mixture and cook over medium-high heat until heated through, 1 to 2 minutes. Transfer to a platter and top with the vegetables and the remaining soy sauce mixture.
Sprinkle with the scallions, peanuts, and cilantro, if desired.



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