Rice Noodle Stir Fry with Tofu & Veggies
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Hannah
Hannah

Rice Noodle Stir Fry with Tofu & Veggies

Temps de préparation

8 minutes
Préparation

Cuisine

16 minutes
Cuisson

Calories

504 kcal
Par portion

Ingrédients pour 1

Épinard (frais)

1 poignée

Épinard (frais)

Carotte (frais)

1

Carotte (frais)

Oignon nouveau

1

Oignon nouveau

Champignons bruns

1/2 cup

Champignons bruns

Tofu (nature)

4 oz

Tofu (nature)

Vermicelles de riz

2.5 oz

Vermicelles de riz

Stir fry sauce

1 càs

Stir fry sauce

Ustensiles

Plaques de cuisson, Casserole, Poêle, Couteau

recette

  • Étape 1
    Clean & thinly slice the mushrooms.
  • Étape 2
    Wash & cut the green onions into 2-inch pieces.
  • Étape 3
    Wash & thinly slice the carrots (peeling is optional).
  • Étape 4
    Pat the tofu dry with a paper towel. Then, cut the tofu into 1-inch cubes.
  • Étape 5
    Cook the vermicelli noodles according to package directions. Drain & set aside.
  • Étape 6
    Meanwhile, heat a drizzle of olive oil in a skillet over medium-high heat. Add the tofu & brown on all sides, about 6-7 min. Remove the tofu & set aside.
  • Étape 7
    To the same skillet, add the sliced carrots, green onion & mushrooms. Stir & cook for 5-6 min or until the veggies are softened & starting to brown.
  • Étape 8
    Add the spinach, stir fry sauce, cooked vermicelli noodles & a splash of water (about 2 tbsp per serving). Stir everything together & cook for another 2-3 min.
  • Étape 9
    Add the noodles to a bowl & top with the tofu. Serve & enjoy!