This vegetable noodle stir-fry features crispy pan-fried tofu, sautéed veggies like broccoli and asparagus, and tender rice noodles. It’s vegan, gluten-free, and simple to prepare!
INGREDIENTS
- 12 ounces brown rice noodles
- 2 tablespoons oil
- ¼ cup diced green onion
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 cups chopped broccoli
- 2 large carrots, diced
- 1 bell pepper, sliced or diced
- 1 cup edamame
- ¼ cup vegetable broth
- ⅓ cup low-sodium tamari or soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon sriracha
- 2 tablespoons tahini
INSTRUCTIONS
- Cook the noodles: Bring a large pot of salted water to a boil and cook the rice noodles according to the package instructions. Drain and set aside.
- Sauté the aromatics: Heat oil in a large pan over medium heat. Add the diced green onion, garlic, and ginger, and sauté until the garlic turns lightly golden.
- Cook the vegetables: Stir in the broccoli, carrots, bell pepper, edamame, and vegetable broth. Sauté for 5–7 minutes, covering partially, until the broccoli is fork-tender.
- Combine and simmer: Add the cooked noodles and all remaining ingredients (except garnishes) to the pan. Toss to coat everything evenly and simmer for 5 minutes to let the flavors meld.
- Garnish and serve: Top with chopped cilantro, red pepper flakes, and sesame seeds, if desired. Serve warm and enjoy!
NOTES
- Feel free to substitute or add vegetables like cauliflower, cabbage, bean sprouts, or more bell peppers.
- Swap tahini with peanut butter for a different, nutty flavor twist.
Nutrition (Per Serving)
- Serving: 1 bowl
- Calories: 507 kcal
- Carbohydrates: 61 g
- Protein: 20 g
- Fat: 22 g
- Fiber: 6 g
