Ingredients
The following ingredients have 4 Servings
- 10 ounces wide rice noodles
- 1/2 tablespoon sesame oil
- 2 tablespoons canola oil
- 1/4 large yellow onion (sliced)
- 1 large carrot (julienned)
- 4 to 5 ounces baby bok choy (see notes for how to prep bok choy)
- 10 ounces fried tofu (sliced (can sub with extra firm tofu))
- 1 scallion (sliced)
- salt
- 4 tablespoons teriyaki sauce
Instruction
- Bring about 6 to 7 cups of water to boil in a large pot. Add the rice noodles and cook for about 6 to 7 minutes, stirring often to break the noodles apart. The cooking time will be less if you are using very thin rice noodles. Darin and rinse the noodles under cold water. Transfer the noodles to a bowl and toss with the sesame oil. This will keep the noodles from sticking together.
- Heat a large wok or sauté pan with the canola oil over medium-high heat. Add the onions and cook for 1 to 2 minutes, until the onions start to soften. Add the carrots and bok choy and cook for about 2 to 3 minutes more. Next, add the tofu, sliced scallions, and a pinch of salt and stir everything together. Cook until the tofu is heated though. Finally, add the noodles and teriyaki sauce and toss to combine everything with the sauce. Taste and add more teriyaki sauce or salt as necessary.
- Serve the noodles immediately.
