Rice Noodle Stir-Fry

This Rice Noodle Stir-Fry is a vibrant and healthy dish, packed with colorful vegetables and protein-rich tofu, perfect for a quick lunch. It's a delightful combination of textures and flavors that will satisfy your cravings while keeping your meal light and nutritious.

Ingredients

• Rice noodles - 100 grams
• Firm tofu - 150 grams, diced
• Bell pepper - 1 medium, sliced
• Broccoli - 100 grams, cut into florets
• Carrot - 1 medium, julienned
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Sesame seeds - 1 tablespoon, for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the rice noodles in hot water for about 10 minutes or until softened, then drain and set aside.
2. In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced tofu and cook until golden brown on all sides, about 5-7 minutes.
3. Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
4. Add the sliced bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
5. Add the soaked rice noodles to the skillet along with the soy sauce and sesame oil. Toss everything together and stir-fry for another 2-3 minutes until heated through.
6. Season with salt and black pepper to taste, and remove from heat.
7. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from tofu, promoting muscle health.
• Rich in vitamins and minerals from a variety of colorful vegetables.

Tags