High Protein Vegetable Stir-Fry Noodles
Elevate your weeknight dinners with these High Protein Vegetable Stir-Fry Noodles, a vibrant, nutrient-packed meal bursting with flavor and texture. This gluten-free and vegan-friendly recipe combines tender rice noodles, golden pan-seared tofu, vibrant vegetables like broccoli, carrots, and red bell pepper, and protein-rich edamame, all brought together with a savory tamari-based stir-fry sauce. Infused with aromatic garlic and ginger, this dish hits the perfect balance of hearty and wholesome. Finished with a sprinkling of sesame seeds and fresh scallions, this quick and easy dish is ready in under 35 minutes, making it perfect for busy lifestyles. Whether you're looking to boost your protein intake or enjoy a colorful and healthy stir-fry, this recipe is the perfect choice for any meal.
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Recipe Information
Ingredients
- 200 grams Rice noodles (or any other high-protein gluten-free noodles)
- 250 grams Extra-firm tofu, pressed and cubed
- 1 cup Edamame (shelled, cooked)
- 1.5 cups Broccoli florets
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced thinly
- 1 cup Baby spinach
- 2 tablespoons Coconut oil (or any neutral oil)
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Vegetable stock
- 1 teaspoon Cornstarch
- 1 teaspoon Maple syrup
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds
- 2 Scallions, thinly sliced
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together the tamari, vegetable stock, cornstarch, maple syrup, and sesame oil. Set aside this sauce mixture.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Once hot, add the cubed tofu and stir-fry for 5-7 minutes, or until golden brown on all sides. Remove tofu from the pan and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Toss in the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3-5 minutes until the vegetables are just tender but still crisp.
Add the cooked edamame and baby spinach to the skillet. Stir well until the spinach wilts, about 1-2 minutes.
Return the tofu to the skillet, followed by the cooked noodles. Pour the prepared sauce over the mixture and toss to coat everything evenly.
Stir-fry for another 2-3 minutes, ensuring the sauce thickens and evenly coats the noodles and vegetables.
Remove the skillet from heat and garnish the dish with sesame seeds and sliced scallions before serving.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3050 mg | 133% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 25.1 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2025 mg | 156% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2565 mg | 55% | |
*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.
