Healthy stir-fry with tofu and rice noodles

Healthy stir-fry with tofu and rice noodles
Summary Not available
Diet : Vegan, Vegetarian
Total time : 40 mins
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Healthy stir-fry with tofu and rice noodles

Summary Not available
Total Time40 mins
Course: Main Course
Diet: Vegan, Vegetarian
Keyword: 30-60 min, Healthy Vegetarian Recipes, Noodles
Person: 4
Calories: 881kcal


  • 1 garlic cloves crushed
  • 1 tbsp soy sauce
  • 1 tbsp peanut butter
  • 1 inch ginger peeled and grated
  • 2 tsp chilli sauce
  • 250 g tofu cubed
  • 2 tsp oil
  • 1 red pepper sliced into batons
  • 1 carrots peeled and sliced into batons
  • 1 edamame
  • 600 g rice noodles
  • 4 spring onion sliced on the diagonal
  • 200 g beansprouts
  • 20 cashew nuts chopped


  • Mix the garlic, soy sauce, peanut butter, ginger and sweet chilli sauce together
  • If it is very thick, stir in 1–2 tablespoons of hot water from the kettle
  • Stir the tofu into the sauce and set aside while you prepare the vegetables
  • Boil the kettle ready for the noodles
  • Heat the oil in a wok over a high heat
  • Add the pepper and carrot and stir-fry for 2 minutes
  • Add the edamame beans and stir to mix
  • Put the noodles in a pan, pour over boiling water and leave to soak for a few minutes, or according to pack instructions
  • Add the marinated tofu, spring onions and beansprouts to the wok and stir
  • Drain the noodles, add to the wok and stir until evenly mixed
  • Scatter with the chopped nuts and serve


No extra notes


Calories: 881kcal | Carbohydrates: 177g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 583mg | Potassium: 329mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3490IU | Vitamin C: 57mg | Calcium: 161mg | Iron: 6mg


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