High Protein Stir-Fried Vegetables with Glass Noodles
Elevate your weeknight dinners with this vibrant and nutritious High Protein Stir-Fried Vegetables with Glass Noodles recipe! Packed with crisp, colorful veggies like broccoli, red bell pepper, carrots, and sugar snap peas, this dish is complemented by the silky texture of glass noodles and protein-rich tofu or tempeh. A harmonious blend of sesame oil, soy sauce, garlic, and ginger creates an irresistible savory sauce, while a final touch of green onions and roasted sesame seeds adds depth and crunch. Perfect for vegetarians and those seeking a gluten-free option with tamari, this quick and wholesome stir-fry comes together in just 30 minutes, making it ideal for busy schedules. Whether served as a hearty standalone meal or paired with a light side, this recipe is guaranteed to satisfy your cravings while staying healthy and full of flavor.
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Recipe Information
Ingredients
- 200 grams Glass noodles (mung bean or sweet potato starch)
- 300 grams Extra-firm tofu (or tempeh for alternative protein)
- 150 grams Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 large Carrot, julienned
- 100 grams Sugar snap peas
- 100 grams Spinach leaves
- 3 tablespoons Soy sauce or tamari (for gluten-free option)
- 2 tablespoons Sesame oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 stalks Green onions, chopped
- 1 tablespoon Roasted sesame seeds
- 4 tablespoons Water or vegetable stock
- 1 teaspoon Coconut aminos
- 2 tablespoons Olive oil or avocado oil (for cooking tofu)
Instructions
Soak the glass noodles in warm water for 10-15 minutes or as per the package instructions until soft. Drain and set aside.
Cut the extra-firm tofu into bite-sized cubes. Heat 2 tablespoons of olive oil or avocado oil in a nonstick skillet over medium heat. Sear the tofu cubes until golden and crisp on all sides. Remove and set aside.
In the same skillet or wok, heat 2 tablespoons of sesame oil over medium heat. Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
Add the broccoli florets, red bell pepper slices, julienned carrot, and sugar snap peas. Stir fry for 5-6 minutes, adding 4 tablespoons of water or vegetable stock if needed to prevent sticking.
Once the vegetables are tender-crisp, add the spinach leaves and cooked tofu to the skillet. Toss well to combine.
Stir in the soy sauce (or tamari), coconut aminos, and drained glass noodles. Toss everything together to evenly coat the noodles and vegetables in the sauce. Cook for an additional 2-3 minutes until the noodles are heated through.
Remove the skillet from heat and garnish the dish with chopped green onions and roasted sesame seeds.
Serve immediately and enjoy your high-protein stir-fried glass noodle dish!
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 233.9 g | 85% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 19.4 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2436 mg | 187% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2145 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
