How to make it

  • In a large saucepan, bring 3 quarts of water to a boil over medium high heat. Place the noodles in boiling water and cook until al dente, 4 to 5 minutes, stirring occasionally. Drain in a colander.
  • Meanwhile, in a large wok or skillet heat the peanut oil over medium-high heat.
  • Add the bell pepper and garlic; stir-fry for 4 minutes.
  • Stir in the tomatoes, snow peas, and tofu and stir-fry for 4 minutes more.
  • Stir in the soy sauce and lime juice and bring to a simmer. Cook, stirring, for 2 to 3 minutes more.
  • Fold in the cooked noodles and cilantro. Spoon the noodle mixture onto warm plates and arrange the cashews, scallions, and bean sprouts around the edge of the noodles.

Reviews & Comments 1

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    " It was excellent "
    dynie ate it and said...
    I'm trying this one! We're on a "Daniel Fast" until mid-August - fruits and vegetables, but I think I can let the noodles squeak by!
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