INGREDIENTS
8
ounces uncooked vermicelli or thin spaghetti, cooked and drained
3/4
teaspoon dark sesame oil
1/2
teaspoon vegetable oil
3
cloves garlic, minced
1
teaspoon grated fresh ginger
2
cups sliced bok choy
1/2
cup sliced green onions
2
cups shredded carrots
6
ounces firm tofu, drained and cubed
1/4
cup plus 2 tablespoons rice wine vinegar
1/4
cup water
1/4
cup plum preserves
1
teaspoon reduced-sodium soy sauce
1/2
teaspoon red pepper flakes
PREPARATION:
- Toss vermicelli with sesame oil in large bowl until well coated; set aside. Heat vegetable oil in large nonstick skillet or wok over medium heat. Stir in garlic and ginger; stir-fry 10 seconds. Add bok choy and onions; stir-fry 3 to 4 minutes or until crisp-tender. Add carrots and tofu; stir-fry 2 to 3 minutes or until carrots are crisp-tender.
- Combine vinegar, water, preserves, soy sauce and red pepper flakes in small saucepan. Heat over medium heat until preserves are melted, stirring constantly. Combine noodles, vegetable mixture and sauce in large bowl; mix well.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
1/6 of total recipe
Sodium
791 mg
Protein
9 g
Fiber
2 g
Carbohydrate
45 g
Cholesterol
<1 mg
Saturated Fat
<1 g
Total Fat
4 g
Calories from Fat
13 %
Calories
248
DIETARY EXCHANGE:
Meat
1/2
Vegetable
2
Starch
2
Fat
1/2
