Vegan Fried Rice Noodles

Satisfy your craving for a wholesome, plant-based meal with this vibrant Vegan Fried Rice Noodles recipe, a quick and flavorful dish perfect for busy weeknights. Featuring perfectly tender rice noodles, golden pan-fried tofu, and a medley of colorful veggies like bell peppers, carrots, and broccoli, this stir-fry is as nutritious as it is visually stunning. Infused with the rich umami of soy sauce and the nutty aroma of sesame oil, each bite bursts with authentic Asian-inspired flavors. Finished with a sprinkle of fresh cilantro, zesty lime juice, and green onions for a refreshing kick, this one-pan vegan masterpiece is ready in just 35 minutes and is sure to impress. Ideal as a satisfying main course, this recipe is a must-try for anyone looking to explore delicious plant-based cooking.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 200 grams Firm tofu
• 1 medium Bell peppers
• 1 large Carrot
• 100 grams Broccoli
• 3 pieces Green onions
• 3 cloves Garlic
• 3 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 1 whole Lime
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Cilantro

Directions

Step 1

Soak the rice noodles in warm water for 10-15 minutes or according to the package instructions until they are soft.

Step 2

While the noodles are soaking, dice the tofu into 1-inch cubes and set aside.

Step 3

Cut the bell pepper into thin strips, peel and julienne the carrot, and cut the broccoli into small florets.

Step 4

Chop the green onions into small rounds and mince the garlic cloves.

Step 5

Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Add the tofu cubes and cook, turning occasionally, until all sides are golden brown. Remove from the pan and set aside.

Step 6

In the same pan, add another tablespoon of vegetable oil. Stir-fry the garlic until fragrant, about 30 seconds.

Step 7

Add the bell peppers, carrot, and broccoli to the pan. Stir-fry the vegetables for about 3-4 minutes or until just tender but still crisp.

Step 8

Drain the soaked noodles and add them to the pan with the vegetables.

Step 9

Add the soy sauce, sesame oil, salt, and black pepper to the noodles.

Step 10

Return the tofu to the pan, gently tossing everything together to combine and heat through.

Step 11

Once the noodles are well coated with the sauce and everything is heated through, remove from heat.

Step 12

Garnish with chopped green onions and cilantro, and squeeze fresh lime juice over the top before serving.

Step 13

Serve immediately as a main dish or alongside other vegan delicacies.

Nutrition Facts

Serving size	(943.1g)

Amount per serving	% Daily Value*
Calories	895.7

Total Fat 50.9g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 22.8g
Cholesterol 0mg	0%
Sodium 3697.1mg	0%
Total Carbohydrate 87.2g	0%
Dietary Fiber 15.0g	0%
Total Sugars 13.0g
Protein 35.4g	0%

Vitamin D 0IU	0%
Calcium 486.3mg	0%
Iron 6.7mg	0%
Potassium 1483.9mg	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: 48.3%

Protein: 14.9%

Carbs: 36.8%