- 4
Ingredients
- 7 to 8 7 to 8 8 ounces thin rice stick noodles
- 1/2 1/2 1/2 cup reduced-sodium chicken or vegetable broth
- 1 1 1 tablespoon low-sodium soy sauce
- 1 1 1 tablespoon Shao Hsing rice wine or dry sherry
- 2 2 2 teaspoons Asian sesame oil
- 3/4 3/4 1/2-by-1-inch pound tofu, cut in 1/2-by-1-inch dominoes and blotted dry
- 1 1 1 tablespoon minced garlic
- 1 1 1 tablespoon minced ginger
- 1/4 1/4 1 to 2 pepper flakes, or 1 to 2 teaspoon minced jalapeño
- 1 1 1 green bell pepper, cut in thin julienne
- 1 1 1 red bell pepper, cut in thin julienne
- 2 2 2 tablespoons peanut oil or canola oil
- 1 1 1 bunch scallions, trimmed and sliced very thin
- 1/2 1/2 1/2 cup chopped cilantro
- to to taste
- 1/2 1/2 1/2 teaspoon sugar
Preparation
Step 1
1. Place the noodles in a large bowl, and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander, and cut into 6- to 8-inch lengths with kitchen scissors. Set aside, within reach of your wok or pan. Combine the broth, soy sauce, rice wine or sherry, and sesame oil in a small bowl. Combine the garlic, ginger and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.
2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and tilting the pan side to side. Add the tofu. Reduce the heat to medium-high, and stir-fry one to two minutes until the tofu begins to brown. Add the garlic, ginger and chili, and stir-fry for no more than 10 seconds. Add the peppers, and stir-fry two minutes. Add the broth mixture, the drained noodles, the scallions, salt and sugar. Stir-fry one to two minutes until the noodles are just tender and the broth has been absorbed. Add the cilantro, and stir-fry another 30 seconds to a minute until well combined. Serve.