High Protein Stir-Fried Vegetables with Glass Noodles

Elevate your weeknight dinner game with this High Protein Stir-Fried Vegetables with Glass Noodles recipe, a vibrant and wholesome dish that’s as nutritious as it is delicious. Featuring tender glass noodles paired with a medley of crisp, colorful vegetables and protein-packed tofu or tempeh, this stir-fry is a satisfying meal for plant-based eaters and omnivores alike. The key to its irresistible flavor lies in the fragrant blend of sesame oil, garlic, and fresh ginger, perfectly balanced with a savory soy sauce or tamari glaze for a gluten-free option. Quick to prepare and ready in just 30 minutes, this recipe makes an ideal choice for busy evenings without compromising on taste or nutrition. Garnished with chopped green onions and roasted sesame seeds, this one-pan wonder offers a delightful mix of textures and flavors while being completely dairy-free and customizable. Perfect for meal prep or serving fresh, it’s a dish that will have everyone coming back for seconds!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Glass noodles (mung bean or sweet potato starch)
• 300 grams Extra-firm tofu (or tempeh for alternative protein)
• 150 grams Broccoli florets
• 1 medium Red bell pepper, sliced
• 1 large Carrot, julienned
• 100 grams Sugar snap peas
• 100 grams Spinach leaves
• 3 tablespoons Soy sauce or tamari (for gluten-free option)
• 2 tablespoons Sesame oil
• 2 cloves Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 2 stalks Green onions, chopped
• 1 tablespoon Roasted sesame seeds
• 4 tablespoons Water or vegetable stock
• 1 teaspoon Coconut aminos
• 2 tablespoons Olive oil or avocado oil (for cooking tofu)

Directions

Step 1

Soak the glass noodles in warm water for 10-15 minutes or as per the package instructions until soft. Drain and set aside.

Step 2

Cut the extra-firm tofu into bite-sized cubes. Heat 2 tablespoons of olive oil or avocado oil in a nonstick skillet over medium heat. Sear the tofu cubes until golden and crisp on all sides. Remove and set aside.

Step 3

In the same skillet or wok, heat 2 tablespoons of sesame oil over medium heat. Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.

Step 4

Add the broccoli florets, red bell pepper slices, julienned carrot, and sugar snap peas. Stir fry for 5-6 minutes, adding 4 tablespoons of water or vegetable stock if needed to prevent sticking.

Step 5

Once the vegetables are tender-crisp, add the spinach leaves and cooked tofu to the skillet. Toss well to combine.

Step 6

Stir in the soy sauce (or tamari), coconut aminos, and drained glass noodles. Toss everything together to evenly coat the noodles and vegetables in the sauce. Cook for an additional 2-3 minutes until the noodles are heated through.

Step 7

Remove the skillet from heat and garnish the dish with chopped green onions and roasted sesame seeds.

Step 8

Serve immediately and enjoy your high-protein stir-fried glass noodle dish!

Nutrition Facts

Serving size	(1252.0g)

Amount per serving	% Daily Value*
Calories	1929.2

Total Fat 84.0g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 3263.0mg	0%
Total Carbohydrate 233.9g	0%
Dietary Fiber 26.4g	0%
Total Sugars 19.4g
Protein 67.5g	0%

Vitamin D 0IU	0%
Calcium 2435.8mg	0%
Iron 17.8mg	0%
Potassium 2145.2mg	0%

*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.

Source of Calories

Fat: 38.5%

Protein: 13.8%

Carbs: 47.7%