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Asian Rice Noodles With Chili, Mint and Lime

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Servings 4

Ingredients
  

  • 8 ounces rice noodles
  • 1 tablespoon canola oil
  • 3 garlic cloves
  • 8 ounces mushrooms
  • 2 carrots
  • 2 ribs celery
  • 2 cups broccoli florets or 2 cups fresh spinach packed
  • 8 ounces firm tofu drained and cut into bite-sized cubes
  • 2 tablespoons toasted sesame oil
  • 6 tablespoons lime juice
  • 3 tablespoons sugar
  • 3 tablespoons lite soy sauce
  • 1/2 fresh jalapeno or good pinch red pepper flakes
  • 1/4 cup chopped scallions plus more if desired for garnish
  • 1/2 cup chopped mint packed, plus more if desired for garnish
  • 1/2 cup chopped cilantro packed
  • 1/2 cup chopped peanuts roasted

Instructions
 

  • Prepare noodles according to package directions. Meanwhile, mince garlic and optional jalapeno, chop mushrooms, celery and broccoli (if using).
  • Drain noodles and set aside.
  • In a wok or large skillet, heat canola oil over medium-high heat. Add minced and chopped vegetables. Stir until vegetables soften, about 4 to 6 minutes.
  • In a small bowl, stir together sesame oil, lime juice, sugar and soy. Stir until sugar dissolves.
  • Wrap tofu with paper towels and gently squeeze to remove excess water. Blot dry and cut into bite-sized cubes. Add tofu and noodles to vegetable mixture. Pour lime sauce over all and toss well. Stir occasionally until mixture is heated through, about 5 minutes. Add spinach leaves, if using and chopped mint, scallions and cilantro. Toss to combine ingredients and serve.
  • Top with chopped nuts and additional scallions and mint.