Rice Sticks With Asian Vegetables

8 ounces dried flat rice sticks (rice flour noodles)

2 tablespoons fresh lime juice

1 tablespoon sugar

2 teaspoons fish sauce or low sodium soy sauce

1 package (10.5 ounces) light firm tofu, diced

1 teaspoon vegetable oil

½ teaspoon crushed red pepper flakes

2 medium garlic cloves, minced

4 medium stalks bok choy, stems and leaves thinly sliced

1 cup fresh sugar snap peas, trimmed

½ cup canned whole baby corn, drained

1 large carrot, cut into matchstick-size strips

1 tablespoon dry sherry (optional)

2 medium green onions (green and white parts), thinly sliced (optional)

2 tablespoons chopped peanuts (optional)

Lime wedges (optional)

Sprigs of fresh cilantro (optional)

Put the noodles in a large bowl with enough hot tap water to cover by one inch. Cover the bowl with plastic wrap and let the noodles soak for 15-20 minutes.

Meanwhile, stir together lime juice, sugar and fish sauce. Set aside.

Heat a large nonstick skillet on medium-high heat. Cook the tofu for 2 to 3 minutes, or until warmed through, stirring occasionally. Transfer to a bowl.

Pour the oil into the skillet and swirl to coat the bottom. Cook the red pepper flakes and garlic for 10 seconds.

Add the bok choy, peas, corn and carrot. Cook for 1 to 2 minutes, or until tender-crisp, stirring occasionally.

Drain the noodles. Stir the noodles, tofu, lime juice mixture and sherry into the skillet. Cook for 2 to 3 minutes or until the noodles are warmed through, stirring occasionally (noodles will get mushy if overcooked).

To serve, arrange the noodle mixture on a serving platter and garnish with the remaining ingredients.

Serves six.

Nutrition values per serving: 198 calories, 1 g fat (0 saturated), 39 g carbohydrates, 3 g fiber, 7 g protein, 0 cholesterol, 245 mg sodium.

"New American Heart Association Cookbook" (2004 Clarkson Potter)