Menu (serves 4)

Rice Noodles with Tofu and Bok Choy

Asian spinach salad: Combine 2 cups fresh spinach, 1 cup grated carrot, and 1 cup bean sprouts in a large bowl. Combine 1 tablespoon fresh lime juice, 1 tablespoon rice vinegar, 2 teaspoons low-sodium soy sauce, 1/2 teaspoon sugar, and 1/2 teaspoon sesame oil, stirring well with a whisk. Toss with spinach mixture. Top each serving with 1 teaspoon chopped dry-roasted peanuts.

Iced green tea with mint leaves

Game Plan

1. While water comes to a boil: Chop vegetables and tofu

2. While noodles cook:Prepare soy sauce mixture; Prepare spinach mixture; Prepare salad dressing

3. While tofu mixture cooks: Slice green onions; Chop cilantro; Toss salad with dressing

Quick Tip

If you can't find bok choy, almost any quick-cooking crisp vegetable will work. Try snow peas or shredded Napa cabbage.

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