- 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
- Cooking spray
- 2 cups (1/4-inch-thick) red bell pepper strips
- 5 cups sliced bok choy
- 1/2 pound firm water-packed tofu, drained and cut into 1/2-inch cubes
- 3 garlic cloves, minced
- 1/2 cup thinly sliced green onions
- 3 tablespoons chopped fresh cilantro
- 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 over medium-high heat. Coat pan with cooking spray. 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 onions and cilantro.