Vegan Fried Rice Noodles
Elevate your weeknight dinner game with this mouthwatering Vegan Fried Rice Noodles recipe! Packed with crisp bell peppers, tender broccoli florets, and sweet julienned carrots, this dish is a vibrant medley of textures and flavors. Pan-fried cubes of firm tofu provide satisfying protein, while chewy rice noodles soak up the savory goodness of soy sauce and sesame oil for a perfectly balanced bite. Garlic and green onions infuse the dish with aromatic depth, while a drizzle of fresh lime juice adds a zesty finish. Ready in under 35 minutes, this wholesome and dairy-free meal is ideal for quick dinners or meal prep. Garnish with cilantro for a pop of color and flavor, and serve as a standalone vegan entrée or a delightful side. Perfect for fans of easy stir-fry recipes, gluten-free pasta alternatives, and plant-based comfort foods!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 200 grams Firm tofu
- 1 medium Bell peppers
- 1 large Carrot
- 100 grams Broccoli
- 3 pieces Green onions
- 3 cloves Garlic
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 whole Lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cilantro
Instructions
Soak the rice noodles in warm water for 10-15 minutes or according to the package instructions until they are soft.
While the noodles are soaking, dice the tofu into 1-inch cubes and set aside.
Cut the bell pepper into thin strips, peel and julienne the carrot, and cut the broccoli into small florets.
Chop the green onions into small rounds and mince the garlic cloves.
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Add the tofu cubes and cook, turning occasionally, until all sides are golden brown. Remove from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Stir-fry the garlic until fragrant, about 30 seconds.
Add the bell peppers, carrot, and broccoli to the pan. Stir-fry the vegetables for about 3-4 minutes or until just tender but still crisp.
Drain the soaked noodles and add them to the pan with the vegetables.
Add the soy sauce, sesame oil, salt, and black pepper to the noodles.
Return the tofu to the pan, gently tossing everything together to combine and heat through.
Once the noodles are well coated with the sauce and everything is heated through, remove from heat.
Garnish with chopped green onions and cilantro, and squeeze fresh lime juice over the top before serving.
Serve immediately as a main dish or alongside other vegan delicacies.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 13.0 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1484 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.
