Curried Noodles With Tofu

• 6 ounces uncooked rice sticks (rice-flour noodles), angel hair pasta, or vermicelli
• 1 cup light coconut milk
• 1 tablespoon sugar
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons bottled ground fresh ginger (such as Spice World)
• 2 teaspoons bottled minced garlic
• 1 teaspoon green curry paste
• 1/2 teaspoon salt
• Cooking spray
• 1 (12.3-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
• 1 cup red bell pepper strips
• 4 cups shredded napa (Chinese) cabbage
• 1 cup chopped green onions
• 3 tablespoons chopped fresh cilantro

1. Place noodles in a large bowl. Add hot water to cover; let stand 5 minutes. Drain.
2. Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste, and salt in a small bowl.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; saute 10 minutes or until golden brown. Remove tofu from pan; keep warm.
4. Add bell pepper to pan; saute 1 minute or until crisp-tender. Add cabbage; saute 30 seconds. Stir in noodles, coconut milk mixture, and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.

rice, light coconut milk, sugar, soy sauce, bottled ground fresh ginger, garlic, green curry, salt, cooking spray, red bell pepper, cabbage, green onions, fresh cilantro

Taken from www.myrecipes.com/recipe/curried-noodles-with-tofu (may not work)