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Vegetable Noodle Stir Fry
This vegetable noodle stir fry has crispy pan fried tofu, sauteed vegetables like broccoli and asparagus, and perfectly cooked rice noodles. It's vegan, gluten free and easy to make!
11
42,690
5
30 min
TOTAL TIME
543
CALORIES
$2.38
PER SERVING
Ingredients
17 INGREDIENTS
6 SERVINGS
1/4 cup scallions
chopped
1 bunch asparagus
4 cloves garlic
1 block extra firm tofu
2 tbsp olive oil
2 tbsp oil
1/3 cup low sodium soy sauce
2 1/2 tbsp low sodium soy sauce
2 cups broccoli
chopped
2 cups edamame
2 tbsp tahini
1/4 cup vegetable broth
1 tbsp sriracha
1 tbsp sriracha
1 tbsp fresh ginger
12 oz brown rice noodles
2 tbsp toasted sesame oil
Directions
15 STEPS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
View Directions on Eat With Clarity
Health Info
Macros
60g
CARBS
25g
FAT
20g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
VEGAN
Contains these allergens
SOYBEANS
WHEAT
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Frequently Asked Questions
What vegetables can I use for a vegetable stir fry?
How do I prepare the vegetables for a stir fry?
What kind of oil should I use for stir frying?
Do I need a wok to stir fry?
How do I prevent my stir fry from being too watery?
Can I add meat or tofu to my vegetable stir fry?
How should I store leftover vegetable stir fry?
Can I use different sauces or seasonings for my stir fry?
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