Vegan Noodles (Stir Fry Recipe)
Ingredients
- 8 ounces rice noodles or gluten-free noodles of your choice 225 grams
- 1 tablespoon sesame oil
- 8 ounces 225 grams firm tofu drained and cubed
- 2 cloves garlic minced
- 1 cup broccoli florets
- 1 cup sliced mushrooms such as shiitake or cremini
- 1 carrot julienned
- 2 baby bok choy leaves separated and washed
- 3 tablespoons gluten-free soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce optional, for heat
- Sesame seeds and sliced green onions for garnish optional
Instructions
- Cook the rice noodles according to the package instructions. Drain and rinse them with cold water. Set aside.
- Heat a tablespoon of sesame oil in a large pan or wok over medium-high heat.
- Cook the tofu cubes in the heated pan until golden brown on all sides. Remove the tofu and set aside.
- In the same pan, sauté the minced garlic for about a minute until fragrant.
- Add the broccoli, mushrooms, and julienned carrot to the pan. Stir-fry for 3-4 minutes until slightly tender.
- Add the baby bok choy leaves to the pan and stir-fry for an additional 1-2 minutes until wilted.
- In a small bowl, whisk together the gluten-free soy sauce, maple syrup, rice vinegar, and sriracha or chili garlic sauce (if using).
- Return the tofu to the pan with the vegetables. Pour the sauce mixture over the tofu and vegetables. Stir-fry for about a minute to coat everything evenly.
- Add the cooked rice noodles to the pan. Toss everything together until the noodles are well-coated with the sauce and heated through.
- Remove the pan from the heat and garnish the dish with sesame seeds and sliced green onions.
Nutrition
Serving: 4gCalories: 336kcalCarbohydrates: 58gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 943mgPotassium: 261mgFiber: 3gSugar: 6gVitamin A: 5205IUVitamin C: 48mgCalcium: 171mgIron: 2mg
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