High Protein Vegetable Stir-Fry Noodles

Packed with vibrant vegetables, tender rice noodles, and crispy cubes of extra-firm tofu, this High Protein Vegetable Stir-Fry Noodles recipe is the ultimate healthy and satisfying meal. Infused with the bold flavors of garlic, ginger, and a tangy-sweet tamari-based sauce, this colorful dish is a protein powerhouse thanks to nutrient-rich edamame and tofu. Perfect for a quick weeknight dinner, it comes together in just 35 minutes and is both gluten-free and vegan-friendly. Topped with sesame seeds and scallions for added crunch and aroma, this stir-fry is as nourishing as it is flavorful. Whether you're meal-prepping or serving it fresh, this recipe is a must-try for anyone seeking a wholesome, plant-based twist on classic Asian noodle dishes.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Rice noodles (or any other high-protein gluten-free noodles)
• 250 grams Extra-firm tofu, pressed and cubed
• 1 cup Edamame (shelled, cooked)
• 1.5 cups Broccoli florets
• 1 large Carrot, julienned
• 1 medium Red bell pepper, sliced thinly
• 1 cup Baby spinach
• 2 tablespoons Coconut oil (or any neutral oil)
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 3 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Vegetable stock
• 1 teaspoon Cornstarch
• 1 teaspoon Maple syrup
• 1 teaspoon Sesame oil
• 1 tablespoon Sesame seeds
• 2 Scallions, thinly sliced

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.

Step 2

In a small bowl, whisk together the tamari, vegetable stock, cornstarch, maple syrup, and sesame oil. Set aside this sauce mixture.

Step 3

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Once hot, add the cubed tofu and stir-fry for 5-7 minutes, or until golden brown on all sides. Remove tofu from the pan and set aside.

Step 4

In the same skillet, add the remaining tablespoon of coconut oil. Toss in the minced garlic and ginger and stir-fry for 30 seconds until fragrant.

Step 5

Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3-5 minutes until the vegetables are just tender but still crisp.

Step 6

Add the cooked edamame and baby spinach to the skillet. Stir well until the spinach wilts, about 1-2 minutes.

Step 7

Return the tofu to the skillet, followed by the cooked noodles. Pour the prepared sauce over the mixture and toss to coat everything evenly.

Step 8

Stir-fry for another 2-3 minutes, ensuring the sauce thickens and evenly coats the noodles and vegetables.

Step 9

Remove the skillet from heat and garnish the dish with sesame seeds and sliced scallions before serving.

Nutrition Facts

Serving size	(1225.6g)

Amount per serving	% Daily Value*
Calories	1602.8

Total Fat 78.3g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 7.9g
Cholesterol 0mg	0%
Sodium 3050.4mg	0%
Total Carbohydrate 161.2g	0%
Dietary Fiber 25.8g	0%
Total Sugars 25.1g
Protein 86.8g	0%

Vitamin D 0IU	0%
Calcium 2025.2mg	0%
Iron 16.7mg	0%
Potassium 2565.3mg	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: 41.5%

Protein: 20.5%

Carbs: 38.0%