Rice Noodles with Tofu and Bok Choy

You could use angel hair pasta in this recipe, but I like it best with authentic thin rice noodles. I also recommend doing all chopping and prep work in advance, since the recipes comes together quite quickly!

Cook 6 ounces of rice noodles in boiling water for 6 minutes, then drain and set aside. Meanwhile, whisk together 1/4 cup soy sauce (preferably low sodium!), 2 tablespoons rice vinegar, 1 teaspoon raw sugar, 1 teaspoon dark sesame oil, and 1/2 tsp. crushed red pepper. I actually only had about 3 tablespoons of soy sauce left at home, so thinned it with water to equal a 1/4 cup.

Heat a large skillet coated with cooking spray over medium-high heat. Add 2 cups red bell pepper strips and saute for 2 minutes. Add 5 cups sliced bok choy and saute for 1 minute. Note: with bok choy you can slice the stems as well as the leaves, unlike other leafy greens such as kale.

Add 8 ounces (1/2-inch cubed) firm tofu and 3 minced garlic cloves; saute for 2 minutes.

Add the cooked rice noodles and the soy sauce mixture, and cook a final 2 minutes, tossing well to combine.

Sprinkle 1/2 cup sliced green onions and 3 tablespoons chopped cilantro over the top.

Divide evenly among 4 plates (about 2 cups per serving) for 4 servings of 290 calories each. Don't forget the chopsticks!

Cost:
rice noodles $3.99
red bell pepper $4.55
bok choy $5.47
firm tofu $2.39
green onions $0.99
cilantro $1.69