Ready in 45 minutes
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.