Vegan Stir-Fried Rice Noodles

Vegan Stir-Fried Rice Noodles is a delightful dish that combines the comforting texture of rice noodles with a medley of colorful vegetables and plant-based seafood alternatives. Infused with authentic flavors and a savory sauce, this dish is both satisfying and nutritious.

Ingredients

• Rice noodles - 200 grams
• King oyster mushrooms - 100 grams, sliced
• Firm tofu - 150 grams, cubed
• Snow peas - 100 grams
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable broth - 100 ml
• Green onions - 2, chopped
• Lime - 1, juiced
• Chili flakes - to taste
• Salt - to taste

Steps

1. Soak the rice noodles in warm water for about 15 minutes or until softened, then drain and set aside.
2. In a large pan or wok, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
3. Add the sliced king oyster mushrooms and cubed tofu to the pan, cooking for about 5-7 minutes until they begin to brown.
4. Stir in the julienned carrot, sliced red bell pepper, and snow peas, and cook for an additional 3-4 minutes until the vegetables are tender but still crisp.
5. Add the soaked rice noodles to the pan, then pour in the soy sauce and vegetable broth. Toss everything together gently to combine and heat through for about 2-3 minutes.
6. Season with lime juice, chili flakes, and salt to taste. Mix well and remove from heat.
7. Garnish with chopped green onions before serving.

Nutrition

• Calories: 410
• Protein: 20 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 720 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from tofu and vegetables.
• High in fiber, promoting digestive health.

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