A celebratory noodle dish stir-fried with crunchy cabbage, julienned carrots, and a savory soy-citrus sauce.
Soak rice noodles in warm water until pliable, then drain.
Press and cube the tofu, then pan-fry until golden.
Sauté sliced cabbage and carrots in a large wok over medium-high heat.
Add the tofu and noodles to the wok.
Pour in soy sauce and lime juice, tossing vigorously for 5 minutes.
Serve warm with lime wedges.
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