Rice Noodles With Tofu And Bok Choy - cooking recipe

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

Preparation

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