Cucumber-and-Radish Stir-Fry with Rice Noodles

Posted on Sep. 25th 2010 No Comments »

  • 7 ounces dried rice noodles
  • 1 tablespoon canola oil
  • 1 cup thinly sliced radishes
  • 1 large 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 teaspoons 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

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. Saute 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 saute 2 minutes. Serve the tofu over the noodle mixture. Sprinkle with sesame seeds.

Serves 4

CALORIES 311; FAT 7g (sat 1g, mono 2g, poly 3g); CHOLESTEROL 0.0mg; CALCIUM 119mg; CARBOHYDRATE 54g; SODIUM 1025mg; PROTEIN 9g; FIBER 3g; IRON 3mg

Posted by poppa-d | in Radish, Recipe

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