This hearty stir-fry noodle dish has all the flavor of my favorite Thai dishes, while still feeling like a lighter and healthier option than its restaurant cousin. It's loaded with fresh veggies, cilantro, tofu, and yummy sauce. And the best part is that it took me LESS time to make this than it would have taken to get something like it delivered.
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes
YIELD: serves 1, recipe is easily doubled
1 bundle red rice noodles (or noodles of choice)
1/2 cup bell peppers, chopped
1 cup broccoli, chopped
1/2 cup onion, chopped
1/4 block extra firm tofu, cubed
1 tbsp crushed garlic
1 tbsp sesame oil
1 tbsp soy sauce (or tamari for GF option)
sriracha to taste
cilantro to taste
1. Boil water. Chop veggies while water boils.
2. Cook rice noodles according to package *Many rice noodles only need 1-2 minutes to cook, this particular brand took 5 minutes, so defer to package as rice noodles become horribly slimy when overcooked.*
3. Sauté garlic in sesame oil. Add broccoli, bell peppers, and onions. Add water to pan if needed.
4. Once rice noodles are cooked, rinse, drain and set aside. Add soy sauce and sriracha to the veggie skillet and toss in cubed tofu. Stir to evenly coat with garlic, oil, soy sauce, and sriracha.
5. Finally, add noodles to the mixture. Add more oil/soy sauce if needed. Top with cilantro and serve.