Low Carb Stir-Fried Noodles with Vegetables and Tofu
Discover a vibrant and healthy twist on a classic Asian favorite with our Low Carb Stir-Fried Noodles with Vegetables and Tofu! Featuring shirataki noodles, a low-carb alternative that absorbs bold flavors beautifully, this dish is packed with colorful veggies like crisp broccoli, sweet bell peppers, and julienned carrots. Protein-rich tofu adds substance, while a fragrant mix of garlic, ginger, sesame oil, and coconut aminos ties it all together in a delightful, savory sauce. Perfect for busy weeknights, this quick-to-make recipe is gluten-free, vegan-friendly, and loaded with nutrients, offering guilt-free indulgence without sacrificing flavor. Serve hot with a sprinkle of green onions and sesame seeds for a restaurant-worthy finish!
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Recipe Information
Ingredients
- 14 oz Shirataki noodles (low-carb noodles)
- 10 oz Firm tofu
- 3 tbsp Coconut aminos (or low-sodium soy sauce if not avoiding soy)
- 2 tbsp Sesame oil
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 2 cups Broccoli florets
- 1 medium Carrot, julienned
- 1 medium Bell pepper, sliced
- 2 stalks Green onions, sliced (for garnish)
- 1 tbsp Sesame seeds (optional, for garnish)
- 1 tbsp Olive oil (for cooking tofu)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Drain and rinse the shirataki noodles thoroughly under cold running water. Boil the noodles for 2-3 minutes, then drain and dry them well using a clean paper towel. Set aside.
Cut the tofu into small cubes and pat them dry with a paper towel to remove excess moisture.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the tofu cubes and cook for 4-5 minutes on each side, or until golden and slightly crispy. Remove the tofu and set aside.
In the same skillet, heat 2 tablespoons of sesame oil over medium-high heat. Add the minced garlic and grated ginger, stirring frequently for 30 seconds until fragrant.
Add the broccoli florets, julienned carrot, and sliced bell pepper to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Return the tofu to the skillet and toss with the vegetables.
Add the prepared shirataki noodles to the skillet. Pour in the coconut aminos, salt, and black pepper, stirring until everything is well-coated and heated through (about 2-3 minutes).
Remove the skillet from heat. Garnish with sliced green onions and sesame seeds if using.
Serve immediately and enjoy your low-carb stir-fried noodles with vegetables and tofu!
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2168 mg | 94% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 25.3 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1517 mg | 32% | |
*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.
