Cucumber-and-Radish Stir-Fry with Rice Noodles
Cucumber-and-Radish Stir-Fry with Rice Noodles is a dairy free recipe with 4 servings. This side dish has 314 calories, 8g of protein, and 7g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up canolan oil, hoisin sauce, sesame oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Prepare noodles according to package directions.
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. Saut 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 saut 2 minutes.
Serve the tofu over the noodle mixture.
Sprinkle with sesame seeds.