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Simple Stir-Fried Thai Noodles with Broccoli and Tofu

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As a New York City girl, sometimes it’s just way too easy to order delivery. I was so excited and inspired when I saw these Red Rice Noodles because I knew I had no excuse not to whip up an amazing take-out style meal… at home.  That’s what inspired me to create these simple stir-fried Thai noodles!

This hearty stir-fry noodle dish has all the flavor of my favorite Thai dishes, while still feeling like a lighter and healthier option than its restaurant cousin. It’s loaded with fresh veggies, cilantro, tofu, and yummy sauce. And the best part is that it took me LESS time to make this than it would have taken to get something like it delivered.

Further Food Nutritionist Commentary:

This recipe is loaded with plant-based goodness. Bell peppers are full of vitamin C and carotenoids (more specifically beta carotene) to nourish you with antioxidants and anti-inflammatory power. Tofu is a great choice of protein for the vegans and vegetarians alike. Those with soy allergies can easily swap tofu for their favorite pasture raised or grass fed meats and poultry.

By Guramrit Khalsa

Simple Stir-Fried Thai Noodles with Broccoli and Tofu

  • Prep Time:5 minutes
  • Cook Time:15 minutes
  • Servings: 1

Ingredients

1 bundle red rice noodles (or noodles of choice)
1/2 cup bell peppers, chopped
1 cup broccoli, chopped
1/2 cup onion, chopped
1/4 block extra firm tofu, cubed
1 tablespoon crushed garlic
1 tablespoon sesame oil
1 tablespoon soy sauce (or tamari for GF option)
sriracha to taste
cilantro to taste

Instructions

1. Boil water. Chop veggies while water boils.
2. Cook rice noodles according to package *Many rice noodles only need 1-2 minutes to cook, this particular brand took 5 minutes, so defer to package as rice noodles become horribly slimy when overcooked.
3. Sauté garlic in sesame oil. Add broccoli, bell peppers, and onions. Add water to pan if needed.
4. Once rice noodles are cooked, rinse, drain and set aside. Add soy sauce and sriracha to the veggie skillet and toss in cubed tofu. Stir to evenly coat with garlic, oil, soy sauce, and sriracha.
5. Finally, add noodles to the mixture. Add more oil/soy sauce if needed. Top with cilantro and serve.

1. Boil water. Chop veggies while water boils. 2. Cook rice noodles according to package *Many rice noodles only need 1-2 minutes to cook, this particular brand took 5 minutes, so defer to package as rice noodles become horribly slimy when overcooked. 3. Sauté garlic in sesame oil. Add broccoli, bell peppers, and onions. Add water to pan if needed. 4. Once rice noodles are cooked, rinse, drain and set aside. Add soy sauce and sriracha to the veggie skillet and toss in cubed tofu. Stir to evenly coat with garlic, oil, soy sauce, and sriracha. 5. Finally, add noodles to the mixture. Add more oil/soy sauce if needed. Top with cilantro and serve.

Nutrition Information

Per Serving:  Calories: 454; Total Fat: 18 g; Saturated Fat: 3 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 7 g; Cholesterol: 0 mg; Sodium: 1059 mg; Potassium: 826 mg; Carbohydrate: 65 g; Fiber: 7 g; Sugar: 11 g; Protein: 13 g

Nutrition Bonus: Vit C: 308%; Vit A: 77%; Calcium: 27%; Iron: 22%;

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One thought on “Simple Stir-Fried Thai Noodles with Broccoli and Tofu

  1. alezozos

    This was the quickest throw together dinner I’ve made in a long time! I love the mix of flavor from the broccoli and peppers and added carrots for even more nutrients! I also added red pepper flakes to kick the spice up a notch!

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