Cucumber-and-Radish Stir-Fry with Rice Noodles

cucumber-radish-stir-fry Rita Maas


  • 7 ounces dried rice noodles
  • 1 tablespoon canola oil
  • 1 cup thinly sliced radishes
  • 1 large English cucumber, halved lengthwise, seeded, and thinly sliced
  • 3/4 teaspoon salt, divided
  • 1/4 cup hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1/4 teaspoon ground cayenne pepper
  • 7 cups trimmed watercress (about 3 bunches)
  • 1 cup (6 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sesame seeds, toasted


Prepare noodles according to package directions. Drain well.

While noodles soak, heat canola oil in a large nonstick skillet over medium-high heat. Add radish and cucumber; saute 1 minute, or until tender. Stir in 1/2 teaspoon salt, the next 3 ingredients, and the noodles. Sauté 1 minute.

Combine noodle mixture and watercress. Wipe skillet clean with paper towels. Sprinkle tofu with the remaining 1/4 teaspoon salt. Heat the sesame oil in the skillet over medium-high heat. Add tofu, and sauté 2 minutes. Serve the tofu over the noodle mixture. Sprinkle with sesame seeds.

  • Yield: serves 4

Nutritional Information

Calories per serving: 311
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 3g
Protein per serving: 9g
Carbohydrate per serving: 54g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 3mg
Sodium per serving: 1025mg
Calcium per serving: 119mg

Good to Know

Radishes are packed with nutrients, but you have to eat both the root and greens to reap all the benefits. Radish greens are rich in vitamin C and calcium. Red globes are also rich in potassium.