Chinese · Dinner
Vegetable Stir-Fried Noodles
Wok-tossed egg noodles with tofu, carrot, bell pepper, snap peas and cabbage in a garlic-ginger soy glaze finished with sesame oil and scallion. High-heat stir-frying keeps vegetables crisp while the sauce reduces to a light glossy coating. Served hot straight from the wok.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
461Calories
22.4gProtein
18.6gFat
55.3gCarbs
8.1gSugar
8.1gFiber
1089mgSodium
14mgChol
2.8gSat Fat
742mgPotassium
205mgCalcium
4.2mgIron
0.1mcgVitamin B12
52mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
rich-umami
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Pat tofu dry with paper towel. Whisk soy sauce, sesame oil and cornstarch slurry in a small bowl.
2
Heat vegetable oil in a wok over high heat, fry tofu 3 minutes turning occasionally until golden and crisp, then remove to plate.
3
Add garlic and ginger to the wok over medium-high heat, stir 20 seconds until fragrant and light golden at edges.
4
Add carrot, bell pepper, snap peas and cabbage to the wok over high heat, toss 3 minutes until crisp-tender and bright.
5
Return tofu to wok with cooked noodles and sauce mixture, toss over high heat 1 minute until sauce coats everything glossy.
6
Plate
Transfer noodles to a plate and scatter sliced scallion over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g firm tofu
- 170g170g egg noodles, cooked
- 120g120g carrot
- 100g100g bell pepper
- 70g70g snap peas
- 90g90g cabbage
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 60ml60ml soy sauce
- 2 tsp2 tsp sesame oil
- 30ml30ml vegetable oil, for stir-frying
- 22 scallion
- 1 tsp1 tsp cornstarch mixed with 1 tbsp water
