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!

  • 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

  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
490mg
490%;
Total Carbohydrate
46g
46%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
160%;
Vitamin C
40%;
Calcium
15%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.