Sweet and Spicy Asian Noodles

This is one of my favorite Asian inspired recipes, it is packed with flavor and because I use a pre-made sweet and sour sauce it is super quick! I used the veggies I had on hand, but feel free to use your favorite veggies or whatever is in your fridge. On a spicy scale of 1-5 I made the dish a 4 so if you like it less spicy do not add as much chili paste. I also used rice noodles, which are fairly simple to cook and use. I hope you enjoy the recipe!

Ingredients
- 1 lb rice noodles (cooked and drained)
- 12oz extra firm tofu cut into 1" cubes
- 3 TBSP vegetable oil
- 3 cups veggies cut into 1" pieces (I used red bell pepper, mushroom, zucchini, broccoli, carrots)
- 1/4 cup La Choy Sweet and Sour Duck Sauce
- 2 TBSP fresh grated ginger
- 2 TBSP low sodium soy sauce
- 2 TBSP Sambalal chili paste
- 1/4 cup fresh cilantro
- 1/4 cup salted peanuts

Directions

- In a small bowl combine, fresh ginger, duck sauce, soy sauce, chili paste and fresh cilantro.

- Heat 2 TBSP oil in a large wok over medium-high heat. Add tofu and cook until water is drained and tofu in browned on all sides about 7-9 minutes. Place cooked tofu in a small bowl to the side.
- Add additional TBSP oil and add veggies and peanuts and sautee until slightly tender but still crisp about 3-4 minutes, add cooked tofu to the veggies and turn the heat to high. Add duck sauce mixture to the veggies, bring to a boil and simmer for 3-4 minutes (Sauce should thicken slightly).
- Place noodles in a large bowl and add the veggie and duck sauce mixture and mix until noodles are coated with sauce and veggies are distributed evenly. Garnish with extra cilantro.
- Serve hot!

Serving size
- Serves 4-6