Cucumber-and-Radish Stir-Fry with Rice Noodles

Ingredients

• 7 ouncesdried rice noodles
• 1 tablespooncanola oil
• 1 cupthinly sliced radishes
• 1 large English cucumber, halved lengthwise, seeded, and thinly sliced
• 3/4 teaspoonsalt, divided
• 1/4 cuphoisin sauce
• 2 tablespoonslow-sodium soy sauce
• 1/4 teaspoonground cayenne pepper
• 7 cupstrimmed watercress (about 3 bunches)
• 1 cup(6 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
• 1 teaspoontoasted sesame oil
• 1 teaspoonsesame seeds, toasted

Preparation

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. Saut頱 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 saut頲 minutes. Serve the tofu over the noodle mixture. Sprinkle with sesame seeds.