Lo Mein with Tofu, Snow Peas, and Carrots

• 2 package Oriental-flavor ramen noodle soup mix
• 2 tsp. vegetable oil
• 1 package extra-firm tofu
• 6 oz. snow peas
• 3 green onions
• 1 1/2 c. shredded carrots
• 1/2 c. bottled stir-fry sauce
• 3 oz. fresh bean sprouts

1. Heat covered 4-quart saucepan of water to boiling over high heat.
2. Add ramen noodles (reserve flavor packets) and cook 2 minutes.
3. Drain noodles, reserving 1/4 cup noodle cooking water.
4. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until very hot.
5. Add tofu and cook 5 to 6 minutes or until lightly browned, stirring occasionally.
6. Add snow peas and green onions to skillet; cook 3 to 5 minutes or until vegetables are tender-crisp, stirring frequently.
7. Stir in carrots, stir-fry sauce, and contents of 1 flavor packet to taste (depending on salt level of sauce), and cook 2 minutes or until carrots are tender.
8. (Discard remaining flavor packet or save for another use.)
9. Reserve some bean sprouts for garnish.
10. Add noodles, reserved noodle water, and remaining bean sprouts to skillet; cook 1 minute to blend flavors, stirring.
11. Sprinkle with reserved bean sprouts to serve.

vegetable oil, snow peas, green onions, carrots, stirfry sauce, fresh bean sprouts

Taken from www.delish.com/recipefinder/lomein-tofu-snow-peas-carrots-470 (may not work)