August 12, 2008
A light dish ,on a hot summer evening
This will most likely be the last of Monday's with Caitlin, as she starts her first year of college on the 18th of this month. I'm not saying that she will stop cooking all together, but I think every Monday may not happen.
This was her latest recipe.
Rice Noodles with Tofu and Bok Choy
1 package (6oz.) package rice noodles
1/4 cup low- sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
2 cups (1/4 inch-thick) red bell pepper strips
5 cups sliced bok choy
1/2 pound firm water-packed tofu, drained and cut into 1/2 inch cubes
3 garlic cloves,minced
1/2 cup thinly sliced green onion (there called spring onions in the UK)
3 tablespoons chopped fresh cilantro (Chinese parsley)
1. Cook noodles in boiling water 6 min(or follow package instructions); drain. combine soy sauce, vinegar,sugar, oil,and crushed red pepper, stirring well with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell peppers; saute 2 min. Add bok choy; saute 1 min. Add tofu and garlic;saute 2 min Add noodles and soy sauce mixture; cook 2 min. or until thoroughly heated, tossing well to coat. Sprinkle with onions and cilantro. Yield: 4 servings
This is very nice for a hot summer day. Also low in calories,281 per serving. As you can see by the empty bowls, we quite liked it!! Caitlin cooks another hit!