Stir-Fried Noodles with Vegetables and Tofu

Elevate your weeknight dinners with this quick and flavorful recipe for Stir-Fried Noodles with Vegetables and Tofu! Packed with tender rice noodles, vibrant stir-fried veggies like broccoli, carrots, and bell peppers, and golden, crispy tofu, this dish is a delightful balance of texture and taste. Infused with aromatic garlic, ginger, and a savory soy sauce and sesame oil blend, it's a vegan-friendly meal that’s ready in just 35 minutes. Perfect for a healthy, protein-rich dinner, these noodles are finished with fresh lime juice and sesame seeds for a zesty, nutty kick. Whether you're meal prepping or serving it fresh from the wok, this recipe is a versatile and wholesome crowd-pleaser.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 250 grams extra firm tofu
• 4 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 3 garlic cloves
• 1 tablespoon ginger
• 1 carrot
• 1 red bell pepper
• 150 grams broccoli florets
• 3 scallions
• 1 tablespoon sesame seeds
• 1 lime

Directions

Step 1

Start by preparing the rice noodles according to package instructions until they are al dente. Drain them and set aside.

Step 2

Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.

Step 3

In a medium bowl, mix 2 tablespoons of soy sauce with 1 tablespoon of sesame oil. Add the tofu cubes, tossing to coat them evenly, and let them marinate for about 10 minutes.

Step 4

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the marinated tofu cubes and cook until they are golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.

Step 5

While the tofu is cooking, mince the garlic cloves, grate the ginger, peel and julienne the carrot, and slice the red bell pepper into thin strips. Cut the broccoli into small florets, and chop the scallions into 1-inch pieces.

Step 6

In the same skillet, heat the remaining vegetable oil over medium-high heat. Add the garlic and ginger, stirring quickly for about 30 seconds until fragrant.

Step 7

Add the carrot, bell pepper, and broccoli to the skillet. Stir-fry the vegetables for 3-4 minutes, or until they are tender-crisp.

Step 8

Return the tofu to the skillet and add the cooked noodles. Pour in the remaining 2 tablespoons of soy sauce and toss everything together to combine well.

Step 9

Add the scallions and sesame seeds, stirring through the noodles and vegetables. Cook for an additional minute.

Step 10

Remove the skillet from the heat. Squeeze fresh lime juice over the noodles before serving to add a touch of brightness.

Step 11

Serve the stir-fried noodles hot, garnished with additional sesame seeds if desired.

Nutrition Facts

Serving size	(1020.1g)

Amount per serving	% Daily Value*
Calories	1275.0

Total Fat 82.2g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 30.7g
Cholesterol 0mg	0%
Sodium 2930.2mg	0%
Total Carbohydrate 90.3g	0%
Dietary Fiber 20.1g	0%
Total Sugars 11.7g
Protein 59.1g	0%

Vitamin D 0IU	0%
Calcium 1901.4mg	0%
Iron 11.6mg	0%
Potassium 1468.3mg	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: 55.3%

Protein: 17.7%

Carbs: 27.0%