Szechuan Noodles and Vegetables

Noodles, tofu and vegetables come together in this one-dish skillet vegetarian meal - Asian-style dinner ready in just 30 minutes!

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Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

1: package (3 3/4 oz) cellophane noodles (bean threads)

1: tablespoon sesame oil

4: cups chopped bok choy (stems and leaves)

1: cup shredded carrots (about 2 medium)

4: medium green onions, sliced (1/4 cup)

1: package (8 oz) sliced fresh mushrooms (3 cups)

2: cups bean sprouts

1: tablespoon chili paste

1: tablespoon soy sauce

1/4: teaspoon crushed red pepper flakes

1: can (8 oz) sliced water chestnuts, drained

1: package (12.3 oz) firm tofu, diced

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Directions

1 In medium bowl, soak noodles in enough water to cover 15 minutes; drain. Cut noodles into 5-inch pieces.
2 Meanwhile, in 12-inch skillet or wok, heat oil over medium-high heat. Add bok choy, carrots, onions and mushrooms; cook about 2 minutes, stirring frequently, until crisp-tender.
3 Stir in noodles and remaining ingredients except tofu. Cook about 3 minutes, stirring occasionally, until hot. Stir in tofu; cook until thoroughly heated.

EXPERT TIPS

Expert Tips

This great-tasting stir-fry is worth the effort and with all the veggies and tofu, it's high in nutrients. Just add a glass of skim milk for your complete meal.

Got questions? Our experts have the answers. Ask Betty now.