Rice Noodles With Tofu and Bok Choy

Cooking Light.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (6 ounce) package  rice noodles
• 1⁄4 cup low sodium soy sauce
• 2  tablespoons rice vinegar
• 1  teaspoon sugar
• 1  teaspoon  dark sesame oil
• 1⁄2 teaspoon crushed red pepper flakes
•  cooking spray
• 2  cups red bell peppers, strips (1/4-inch)
• 5  cups  sliced bok choy
• 1⁄2 lb  firm water-packed tofu, drained and cut into 1/2-inch cubes
• 3  garlic cloves, minced
• 1⁄2 cup  thinly sliced green onion
• 3  tablespoons  chopped fresh cilantro

Directions

1. Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; sauté 2 minutes.
3. Add bok choy; sauté 1 minute. Add tofu and garlic; sauté 2 minutes.
4. Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.