Vegan Stir-Fried Rice Noodles
Experience a delightful fusion of Asian-inspired flavors with this Vegan Stir-Fried Rice Noodles recipe, a quick and wholesome meal that's perfect for busy weeknights. Featuring tender wide rice noodles, crispy tofu, and a vibrant medley of fresh vegetables like broccoli, carrots, snap peas, and red bell peppers, this dish is bursting with color and nutrition. The star of the recipe is the savory-sweet sauce, made with soy sauce, hoisin, rice vinegar, and a hint of maple syrup, which effortlessly coats every ingredient for a mouthwatering finish. Stir-fried with garlic, ginger, and sesame oil for added depth, this recipe promises bold flavors in every bite. Ready in just 35 minutes and easily adaptable for gluten-free diets, it's a satisfying plant-based meal that the whole family will love. Garnish with green onions and optional sesame seeds for an extra touch of texture and serve hot—ideal for a quick dinner or meal prep!
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Recipe Information
Ingredients
- 8 oz Wide rice noodles
- 8 oz Tofu (firm or extra-firm, pressed and cubed)
- 2 tablespoons Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 large Carrot, julienned
- 1 large Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 cup Snap peas
- 3 tablespoons Soy sauce (gluten-free if needed)
- 2 tablespoons Hoisin sauce (vegan and gluten-free if needed)
- 1 tablespoon Rice vinegar
- 1 tablespoon Maple syrup
- 2 pieces Green onions, chopped
- 1 tablespoon Sesame seeds (optional for garnish)
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and maple syrup. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the tofu cubes and stir-fry for 5-7 minutes until golden and crispy on all sides. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of sesame oil to the skillet. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
Add the carrot, red bell pepper, broccoli, and snap peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Return the tofu to the skillet and pour the prepared sauce over the vegetables and tofu. Toss to coat everything evenly.
Add the cooked rice noodles to the skillet and toss gently to combine everything. Stir-fry for 2-3 minutes until the noodles are heated through and coated in the sauce.
Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve immediately and enjoy!
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3645 mg | 158% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 44.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1914 mg | 147% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1686 mg | 36% | |
*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.
