Bean thread noodles, mixed vegetables and tofu simmered in an Asian flavored broth!
8 oz firm tofu, drained and cubed
1 tbsp sesame oil
3 tsp low sodium soy sauce, divided
14 1/2 floz chicken broth, fat free, low sodium
3 3/4 oz Pasta, cellophane, dry, bean thread noodles
1 lb Vegetables, mixed, stir fry, frozen, thawed (any mix, such as broccoli, carrots, and red pepper)
1/4 cup rice vinegar
1/2 tsp hot red pepper flakes
Place tofu on shallow plate; drizzle with oil and 1 1/2 teaspoons soy sauce.
Combine broth and remaining 1 1/2 teaspoons soy sauce in deep skillet or large saucepan. Bring to a boil over high heat; reduce heat.
Add bean threads; simmer, uncovered, 7 minutes or until noodles absorb liquid, stirring occasionally to separate noodles.
Stir in vegetables and vinegar; heat through.
Stir in tofu mixture and red pepper flakes; heat through about 1 minute.
Bean threads, or cellophane noodles, are dry, fine, white noodles made from powdered mung beans. When cooked, they become transparent and appear to be made of cellophane!