Rice noodles with Tofu and Vegetables

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Soy sauce

  Made from soy (tamari)

  ½ cup or 144g

• Salt

  Table

  1 dash or 0.4g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Carrots

  Raw

  2 medium or 122g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Tofu

  Fried

  10 oz or 284g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

Directions

1. Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside.
2. In a skillet over medium heat, brown the chopped tofu and cook until desired . Season with soy sauce, salt, sugar, and pepper. Remove from skillet and set aside.
3. Sauté the vegetables in a little oil over medium heat until tender. Stir in the noodles and green onions. Cook 4 to 5 minutes.
4. Stir in tofu and cook for five more minutes.

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