Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
27 min
Prep:
12 min
Cook:
15 min
Yield:
4 to 6 servings

Ingredients

Directions

In a large non-stick skillet, heat oil, add garlic then vegetables and cover. Cook over high heat for about 4 to 5 minutes. Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer. To cold water, add cornstarch and make a paste. Stir cornstarch mixture into vegetables to thicken. Cook 3 to 5 minutes longer and add red pepper, tofu and noodles. Toss well, coating noodles with sauce and serve.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Stir-Fried Asian Eggplant

Recipe courtesy of Katie Chin

Chicken Ramen Stir-Fry

Recipe courtesy of Katie Lee

Fried and Stuffed Rice Balls (Arancini di Riso)

Recipe courtesy of Giada De Laurentiis

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Fierce Fried Corn

Recipe courtesy of Patti LaBelle

Country Fried Steak

Recipe courtesy of Paula Deen

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Fried Zucchini Coins

Recipe courtesy of Food Network Kitchen

Tofu and Vegetables Stir Fried in Orange Juice with a Bit of Oil and Soy Sauce

Recipe courtesy of Curtis Aikens

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.