Back Pocket Stir Fry With Noodles
Prep
15m
·
Cook
25m
·
Total
40m
About This Recipe
This Back Pocket Stir Fry with Noodles is a quick and easy meal that combines brown rice noodles, tofu, assorted vegetables, and a homemade stir fry sauce. Topped with peanuts, cilantro, and a squeeze of lime, this flavorful dish is a go-to recipe for any busy weeknight.
Ingredients
(Servings:
4)
Scale
Convert
Stir Fry Basics
Shake-in-a-jar Stir Fry Sauce
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories570kcal28%
-
Fat18g27%
-
Saturated Fat3g15%
-
Carbohydrates85g28%
-
Fiber7g28%
-
Sugar23g46%
-
Protein18g36%
-
Cholesterol0mg0%
-
Sodium1,300mg54%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
The tofu takes a while to crisp up, so be patient! I think I sautéed mine for about 15 minutes to get a nice crispy exterior. Check out this post for more tofu deets.
My vegetable mix included red peppers, mushrooms, zucchini, bok choy, and pea pods. Broccoli would also be yummy.
You might have a little more sauce than you need… which makes it easy to fry up more noodles and veggies next time! 🙂 It should keep fine in the fridge for a week or two. I used about half my sauce for the recipe as written, and nutrition information includes only half of the sauce.
My vegetable mix included red peppers, mushrooms, zucchini, bok choy, and pea pods. Broccoli would also be yummy.
You might have a little more sauce than you need… which makes it easy to fry up more noodles and veggies next time! 🙂 It should keep fine in the fridge for a week or two. I used about half my sauce for the recipe as written, and nutrition information includes only half of the sauce.
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