Ingredients Jump to Instructions ↓

  1. 1 pounds Uncooked soba noodles

  2. 3 tablespoons Low-sodium soy sauce

  3. 1 tablespoon Brown sugar

  4. 2 teaspoons Crushed red pepper flakes

  5. 1 cup Finely chopped onions

  6. 1 tablespoon Minced garlic

  7. 1 tablespoon Peeled & grated gingerroot

  8. 1 cup Snow peas

  9. 6 eaches Scallions, chopped

  10. 1 teaspoon Grated lime peel

  11. 1 cup Mung bean sprouts

  12. 8 ounces Firm tofu cut into 1/2-inch cubes

  13. 1 tablespoon Fresh lime juice

  14. 1/4 cup Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Prepare noodles according to package directions, drain and set aside. In a large, nonstick saute pan, combine soy sauce, brown sugar and red pepper flakes. Stir to dissolve sugar. Add onions, garlic and gingerroot. Cook for 2 minutes. Add snow peas, scallions and lime peel. Toss and cook until peas are tender and bright colored, about 1 to 2 minutes. Add bean sprouts and tofu. Continue cooking and toss just until bean sprouts are slightly wilted. Add noodles and toss to mix. Add lime juice to taste and garnish with cilantro. Serve hot.


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