Cook noodles according to package omitting salt and fat. Add peas during last min of cooking. Heat non-stick skillet over medium heat. Add peanut oil to pan; swirl, add tofu cook 5 mins or until brown. Combine noodle mixture tofu, tomatoes, water chestnuts, and onions in a large bowl. Combine vinegar and next 4 ingredients through salt in a small bowl stirring with a whisk. Add vinegar mixture to noodles and toss. Add 1/2 teaspoon sesame seeds and toss. Sprinkle each plate with remaining sesame seeds
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 73 (50%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 225.3mg||8 %|
|Potassium 447.8mg||12 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 10.7g|
|Protein 5.6g||8 %|
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Calories per serving: 145
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