Cucumber-and-Radish Stir-Fry with Rice Noodles

By markemilw

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.

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

Step 1

Cucumber-and-Radish Stir-Fry with Rice Noodles Recipe - Health.com

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Cucumber-and-Radish Stir-Fry with Rice Noodles

Cucumber-and-Radish Stir-Fry with Rice Noodles

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.

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