Stir-Fried Glass Noodles with Vegetables and Tofu

Ingredients

• 6 oz glass noodles
• 8 oz firm tofu
• 1 medium carrot
• 2 medium bell peppers
• 4 cups spinach
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil

Instructions

1. 1

   Soak the 6 oz glass noodles in hot water until pliable, about 10 minutes, then drain and set aside.

2. 2

   Press the 8 oz tofu, pat dry, and cut into thin strips. Heat 1 tbsp vegetable oil in a large skillet over medium-high; cook tofu until golden on all sides, about 6 minutes, then remove.

3. 3

   In the same skillet, add remaining 1 tbsp oil. Stir-fry the 1 sliced carrot and 2 sliced bell peppers until crisp-tender, about 4 minutes.

4. 4

   Add the 4 cups spinach and cook until wilted, about 2 minutes, stirring constantly.

5. 5

   Return tofu to the skillet with the drained noodles. Add 3 tbsp soy sauce and 2 tbsp sesame oil; toss everything over medium heat until well combined and heated through, about 2 minutes.

6. 6

   Season with salt and pepper to taste. Serve warm, optionally with a sprinkle of sesame seeds if you have them.

Tools you’ll need

• large skillet
• pot for soaking noodles
• knife and cutting board

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