Rice Noodle Stir Fry

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Rice Noodle Stir Fry
  1. In large pan, cook cabbage, carrots, garlic and oil, covered, except to stir from time to time.
  2. In a smaller Pam-sprayed skillet, saute tofu, chicken seasoning, onion powder, yeast, turmeric and salt.
  3. Pour boiling water over 1/3 package of rice noodles cut to desired length – about three inches. Drain.
  4. When veggies are just done, still crisp-tender, stir in the scrambled tofu, peas and drained noodles.
  5. Stir to combine all and season with soy sauce and crushed red pepper.
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