2.5 ounces angel hair pasta chinese-style uncooked
0.5 cup julienne-cut carrot ()
2 teaspoons sesame oil dark
2 tablespoons cilantro leaves fresh chopped
2 garlic cloves minced
2 tablespoons hoisin sauce
1 tablespoon soya sauce low-sodium
2 large bell peppers red
0.5 cup snow peas diagonally sliced
6 ounces spicy tofu firm cubed
Equipment
bowl
frying pan
plastic wrap
microwave
Directions
Cook noodles according to package directions, omitting salt and fat; drain.
Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
Combine tofu, hoisin sauce, and soy sauce in a small bowl; set aside.
Heat oil in a nonstick skillet over medium-high heat.
Add garlic; saut 15 seconds.
Add peas and carrot; saut 3 minutes or until vegetables are tender.
Add tofu mixture; saut for 1 minute or until thoroughly heated. Stir in noodles. Divide noodle mixture evenly among pepper halves; sprinkle each pepper half with 1 1/2 teaspoons cilantro.
