Cucumber-And-Radish Stir-Fry With Rice Noodles

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7 ounces dried rice noodles

1 tablespoon canola oil

1 cup thinly sliced radishes

1 large English cucumber, halved lengthwise, seeded, and thinly sliced

3/4 teaspoon salt, divided

1/4 cup hoisin sauce

2 tablespoons low-sodium soy sauce

1/4 teaspoon ground cayenne pepper

7 cups trimmed watercress (about 3 bunches)

1 cup (6 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes

1 teaspoon toasted sesame oil

1 teaspoon sesame seeds, toasted

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