Main Courses > Pasta & Noodles > Asian Noodles > Glass Noodle Stir-Fry

Savory Glass Noodle Stir-Fry with Tofu and Vegetables

A delicious and healthy glass noodle stir-fry packed with protein from tofu and nutrients from a variety of colorful vegetables, all tossed in a flavorful umami sauce.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
2-3
Ingredients
  • 200 g Glass Noodles (Mung Bean Noodles)
  • 200 g Firm Tofu
  • 1 medium Carrot
  • 1 medium Bell Pepper (Red or Yellow)
  • 1 cup Broccoli Florets
  • 100 g Shiitake Mushrooms
  • 3 cloves Garlic
  • 1 inch Ginger
  • 3 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 tbsp Rice Vinegar
  • 1 tsp Maple Syrup (or Honey)
  • to taste Sriracha (optional)
  • 1 tbsp Sesame Seeds
  • 2 Green Onions
  • 2 tbsp Vegetable Oil

Prepare the Noodles

Soak the glass noodles in warm water for about 5-7 minutes, or until they are soft and pliable. Drain well and set aside. Do not oversoak, as they will become mushy during the stir-frying process.

Prepare the Tofu and Vegetables

Press the tofu to remove excess water. Cut the tofu into small cubes. Slice the carrot and bell pepper into thin strips. Cut the broccoli into small florets. Slice the shiitake mushrooms.

Make the Sauce

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup (or honey), and sriracha (if using). Taste and adjust seasonings as needed.

Stir-Fry the Tofu and Vegetables

Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the tofu and stir-fry until golden brown and slightly crispy, about 5-7 minutes. Remove the tofu from the wok and set aside. Add the garlic and ginger to the wok and stir-fry for about 30 seconds, until fragrant. Add the carrot, bell pepper, broccoli, and shiitake mushrooms to the wok and stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.

Combine and Serve

Add the cooked tofu and drained glass noodles to the wok with the vegetables. Pour the sauce over the noodles and vegetables. Toss everything together until well combined and heated through, about 2-3 minutes. Garnish with sesame seeds and chopped green onions. Serve immediately.

Nutrition Facts Estimated per 100g of product

(Approximate values)

  • Calories: 150-200
  • Protein: 5-7g
  • Fat: 5-8g
  • Carbohydrates: 20-25g

Other Considerations for Nutrition

This recipe is naturally vegetarian and can be easily made vegan by ensuring the maple syrup or honey used is plant-based. To reduce sodium, use low-sodium soy sauce. Adjust the amount of sriracha to control the spiciness. Consider adding more protein by including edamame or peanuts.

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FAQ

  • Can I use other types of vegetables?

    Yes, feel free to use other vegetables such as snap peas, bean sprouts, or bok choy. Adjust cooking times accordingly.
  • Can I make this recipe ahead of time?

    While best served immediately, you can prepare the sauce and chop the vegetables ahead of time. Store them separately in the refrigerator. The noodles are best cooked right before serving to prevent them from becoming sticky.
  • What is the best way to press the tofu?

    Wrap the tofu in paper towels and place a heavy object on top (like a book or can) for about 20-30 minutes to remove excess water.