Cook brown rice noodles according to package directions. Drain and set aside.
In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice, and cayenne. Set aside.
If using egg, heat a large cast-iron or nonstick pan over medium-high heat for about one minute. Mist with cooking spray. Add egg white and saute until cooked, about two minutes. Remove from heat and dice into small pieces.
In the heated pan, misted again with cooking spray, saute vegetables over medium-high heat for two minutes. Add tofu and cook for another two minutes. Add egg and cilantro , sauteing for another two minutes. Stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about three to four more minutes.
Remove from heat and toss with peanuts before serving. Garnish with lime wedges and additional cilantro, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (149g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 19 (27%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 36.4mg||1 %|
|Potassium 235.8mg||6 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 7.2g|
|Protein 4.7g||7 %|
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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: 70
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