Ingredients
| 4 oz. | rice noodles | | 1 tsp. | peanut oil | | 1 clove | garlic, minced | | 1/2 | md. red pepper, julienned | | 1 | lg. tomato, diced | | 2 oz. | snow peas | | 2 oz. | tofu, pressed and drained, cut into matchsticks | | 2 tbsp. | soy sauce | | 1 tbsp. | lime juice | | 1 tbsp. | cilantro, minced | | 2 tbsp. | cashews, chopped | | 2 | scallions, chopped | | 1 oz. | bean sprouts |
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Instructions
Cook noodles in boiling water 4 minutes. Drain and set aside. Heat oil in a non-stick skillet or wok over medium-high heat. Add garlic and red pepper. Stir-fry 3 minutes. Stir in tomatoes, snow peas, and tofu. Stir-fry until vegetables are just tender, about 4 minutes. Add soy sauce and lime juice. Cook, stirring, 2-3 minutes. Remove from heat, and mix with noodles and cilantro. Sprinkle with cashews, scallions, and bean sprouts.
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