Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 ounces rice noodles, uncooked
- 2 teaspoons peanut oil
- 2 cloves garlic, minced ((medium size))
- 1 medium red bell pepper, julienned
- 2 large tomatoes, seeded and diced (ripe)
- 4 ounces snow peas
- 4 ounces firm tofu, drained and cut into 1/4 inch thick matchsticks
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup cashews, chopped
- 4 scallions, chopped
- 2 ounces fresh bean sprouts (1 cup)
- =
Directions
In large pot, bring 3 quarts water to a boil.
add noodles, stir to prevent sticking.
cook until tender, about 4 minutes.
drain well and set aside. Meanwhile, in large wok or skillet, heat oil over medium-high heat. add garlic and bell pepper and stir-fry 3 minutes.
stir in tomatoes, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes.
Add soy sauce and lime juice and bring to a simmer.
cook, stirring often, 2 to 3 minutes more. stir in cooked noodles and cilantro.
Divide noodle mixture among plates.
sprinkle with cashews, scallions, and bean sprouts and serve right away.