Tofu Stir-Fry Noodles

Ingredients

• Rice Noodles1 cup (180 g)
• Mung Bean Sprouts1 cup (90 g)
• Carrot1 medium (60 g)
• Red Bell Pepper1/2 count (60 g)
• Tofu150 g
• Oil1/2 tablespoon (5 ml)
• Soy Sauce1 tablespoon (14 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked noodles. If not, place the pasta in a pot filled with boiling water for 7 minutes and drain.

2. 2

   Step 2

   Dice the tofu and cut the carrot and bell pepper into thin strips.

3. 3

   Step 3

   Heat the oil in a pan. Once heated, add the vegetables and sauté until soft.

4. 4

   Step 4

   Add the tofu and mix.

5. 5

   Step 5

   Add the rice noodles, soy sauce, mix and serve.

6. 6

   Step 6

   You can garnish with sesame seeds on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu Stir-Fry Noodles can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.