
Très facile

Rice Noodle Stir Fry with Tofu & Veggies
8 minutes
Préparation
16 minutes
Cuisson
504 kcal
Par portion
Ingrédients pour 1

1 poignée
Épinard (frais)

1
Carotte (frais)

1
Oignon nouveau

1/2 cup
Champignons bruns

4 oz
Tofu (nature)

2.5 oz
Vermicelles de riz

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!