Vegetarian Dry Pork Noodle
Experience the bold and savory fusion of flavors with our Vegetarian Dry Pork Noodle recipe—an irresistible plant-based twist on the classic dish. Featuring golden, crispy tofu paired with tender rice noodles and a colorful mix of sautéed shiitake mushrooms, julienned carrots, and bell peppers, this recipe builds layers of flavor with a rich, umami-packed sauce made from soy sauce, hoisin, and sesame oil. Enhanced with fresh garlic, ginger, and aromatic cilantro, this easy-to-make dish comes together in just 35 minutes, making it a perfect option for quick yet satisfying vegetarian meals. Ideal for two servings, this vibrant noodle dish offers all the comfort and heartiness you crave without the pork, letting you indulge in a wholesome alternative while celebrating bold, Asian-inspired flavors.
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Recipe Information
Ingredients
- 200 grams firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 200 grams rice noodles
- 1 medium carrot, julienned
- 1 medium bell pepper, sliced
- 100 grams shiitake mushrooms, sliced
- 2 stalks green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons cilantro, chopped
Instructions
1. Press the firm tofu between paper towels to remove excess moisture, then cut it into small cubes.
2. In a small bowl, combine soy sauce, hoisin sauce, and sesame oil. Set aside.
3. Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
5. In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic and ginger until fragrant, about 1 minute.
6. Add the shiitake mushrooms, carrot, and bell pepper to the skillet. Sprinkle with salt and black pepper. Cook for about 5 minutes, until the vegetables are tender-crisp.
7. Return the tofu to the skillet, pour in the sauce mixture, and toss everything to combine well.
8. Add the cooked rice noodles to the skillet and gently mix with the tofu and vegetables to ensure everything is well-coated with the sauce. Cook for an additional 2 minutes until heated through.
9. Garnish with sliced green onions and chopped cilantro before serving.
10. Serve immediately and enjoy your flavorful Vegetarian Dry Pork Noodle.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4026 mg | 175% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 24.4 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 416 mg | 32% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1472 mg | 31% | |
*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.
