2 tablespoons (30 mL) vegetable oil
2 to 3 cloves garlic, minced
2 cups (500 mL) asparagus pieces or broccoli florets
1 red bell pepper, thinly sliced
2 tablespoons (30 mL) water
4 ounces (115 g) firm tofu, drained and cut into 1/2-inch (1.25 cm)cubes
2 to 3 tablespoons (30 - 45 mL) soy sauce
2 to 3 tablespoons Thai Kitchen® Spicy Thai Chili Sauce
1 tablespoon (15 mL) sesame oil
1 pkg Thai Kitchen® Stir-Fry Rice Noodles
3 tablespoons (45 mL) toasted sesame seeds
HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add asparagus and bell pepper; stir fry 2 minutes. Add water; cover and cook 5 minutes or until vegetables are tender-crisp. Add tofu, soy sauce, chili sauce and sesame oil; stir fry until heated through.
MEANWHILE, bring large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Drain well. Immediately place warm noodles in large bowl. Add vegetable mixture and sesame seeds; toss well.