To make this dish vegetarian, use vegetable broth instead of chicken broth. (Cooking Light Magazine 8-04)
1. Bring 6 cups water to a boil in a large saucepan. Add asparagus, snow peas, and rice noodles; cook 2 minutes. Drain.
2. Combine noodle mixture, bell pepper strips, onions, and bean sprouts.
3. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; saute 5 minutes or until browned. Add tofu to noodle mixture.
4. Combine cup water and remaining ingredients in a blender, and process until smooth. Add to noodle mixture; toss gently to coat.
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|Serving Size: 1 Serving (567g)|
|Recipe Makes: 4|
|Calories from Fat: 108 (27%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 0mg||0 %|
|Sodium 471.1mg||16 %|
|Potassium 725.8mg||19 %|
|Total Carbohydrate 58.3g||17 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 51.3g|
|Protein 20.5g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 404
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