Email to Terry Ward      

Curried Noodles with Tofu

Source of Recipe


Cooking Light-5/02






List of Ingredients



• 6 ounces uncooked rice sticks (rice flour noodles), angel hair pasta or vermicelli
  
• 1 cup light coconut milk
  
• 1 tablespoon sugar
  
• 2 tablespoons low-sodium soy sauce
  
• 1 1/2 tablespoons bottled ground fresh ginger (such as Spice World)
  
• 2 teaspoons bottled minced garlic
  
• 1 teaspoon green curry paste
  
• 1/2 teaspoon salt
  
• cooking spray
  
• 1 (12.3 ounce) package extra-firm tofu, drained and cut into 1-inch cubes
  
• 1 cup red bell pepper strips
  
• 4 cups shredded napa (Chinese) cabbage
  
• 1 cup chopped green onions
  
• 3 tablespoons chopped fresh cilantro
  






Instructions



1. Place noodles in a large bowl. Add hot water to cover; let stand 5 minutes. Drain.
   
   
2. Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste and salt in a small bowl.
   
   
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; saute 10 minutes or until golden brown. Remove tofu from pan; keep warm.
   
   
4. Add bell pepper to pan; saute 1 minute or until crisp-tender. Add cabbage; saute 30 seconds. Stir in noodles, coconut milk mixture and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.
   
   
5. Yield: 4 servings (serving size: 1 1/4 cups). 300 cal, 4.9g fat, 11.5g pro, 51.4g carb, 4.5g fiber, 0mg chol, 3.6mg iron, 678mg sod, 89mg calc.