A quick and easy stir-fry noodle recipe for vegetable lovers.
It renewed my love for long beans!
With colorful veggies, protein-rich tofu and high-fiber brown rice noodles, this stir-fry is sure to satisfy. It’s easy to make and very adaptable to preferences and ingredient seasonality. I used long beans and bell peppers harvested from a farm I volunteered at. Serves 2.
2 + 1 tablespoons peanut oil
1/2 block (190g) extra firm tofu, drained and sliced into thick rectangles
225g brown rice noodles
2 teaspoons sesame oil
2 garlic cloves, minced
1.5 inch ginger, chopped
300g long beans, cut crosswise into 1.5 inch pieces (or your favorite vegetable)
1 medium red or yellow bell pepper, sliced into thin pieces
2 tablespoons soy sauce
1/4 cup water
1/2 tablespoon sesame seeds
Pinch of salt and pepper
Heat skillet over medium-high heat and add 2 tablespoons oil. When the oil is hot, arrange tofu on the skillet in a single layer. Pan fry the tofu pieces until brown and crispy on all sides, carefully flipping the tofu two or three times. Transfer to a cooling rack and set aside.
Boil noodles in water for about 5 minutes or until tender, stirring occasionally. (Or follow package instructions.) Drain, toss lightly with sesame oil and set aside.
Heat 1 tablespoon oil in a skillet and sauté garlic and ginger over medium heat until fragrant. Add long beans, bell pepper, soy sauce, water and stir-fry until bell pepper turns soft. Add sesame seeds, and salt and pepper to taste.
Turn off heat. Add noodles and toss everything to combine. Plate and serve warm.
Visit Christine’s blog for more delicious recipes. She’s part of an e-cookbook collaboration called The Casual Veggie, and is donating part of the proceeds from sales made through her blog Vermilion Roots to a Nikela campaign that benefits lion preservation in Africa called ‘Lights for Botswana’. For more info, click here.
Check out our other Meatless Monday Recipes