Cucumber-and-Radish Stir-Fry with Rice Noodles
Rita Maas
Ingredients
- 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
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. 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.
Print
- 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 |
| Carbohydrates 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.This Recipe Is
Health
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