Vegan Stir-Fried Noodles
Elevate your dinners with this vibrant and satisfying Vegan Stir-Fried Noodles recipe, packed with colorful vegetables and crispy tofu in a tangy, savory sauce. Perfect for quick weeknight meals, this dish fuses Asian-inspired flavors like soy sauce, sesame oil, garlic, ginger, and lime juice for an irresistible combination. With tender rice noodles and a medley of carrots, bell peppers, broccoli, and mung bean sprouts, it's a nutrient-rich feast that's both gluten-free (if using gluten-free soy sauce) and naturally dairy-free. Ready in just 30 minutes, this plant-based stir-fry is ideal for busy cooks looking for a healthy, flavorful dinner option. Serve it hot, topped with a sprinkle of sesame seeds for an elegant finishing touch!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 200 grams extra-firm tofu
- 4 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium carrots, julienned
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 3 stalks green onions, sliced
- 1 cup mung bean sprouts
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 tablespoons cooking oil (e.g., avocado oil)
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to prevent them from sticking. Set aside.
Press the tofu to remove excess moisture, then cut it into small cubes.
In a small bowl, mix together soy sauce, sesame oil, maple syrup, lime juice, minced garlic, and grated ginger to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy. Remove from the skillet and set aside.
Add the remaining tablespoon of cooking oil to the skillet and increase the heat to medium-high. Stir-fry the carrots, red bell pepper, and broccoli for 3-4 minutes until they begin to soften but are still crisp.
Return the tofu to the skillet, followed by the cooked rice noodles. Pour the stir-fry sauce over the noodles and vegetables. Toss everything together to coat evenly and cook for another 2-3 minutes.
Add the green onions and mung bean sprouts. Toss briefly to combine, then remove the skillet from heat.
Serve the stir-fried noodles hot, garnished with sesame seeds if desired.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4622 mg | 201% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 31.1 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 938 mg | 72% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1548 mg | 33% | |
*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.
