Chilli Stir Fry Noodles
This recipe is whole food plant based, with no refined ingredients and oil free. It’s easy to make and takes about 20 minutes.
Equipment
- Flat frying pan or cast iron skillet
Ingredients
Main Ingredients
- 1 small onion finely diced
- 2 Tbsp minced garlic finely chopped
- 5-6 small mushrooms
- 1 small carrot thinly sliced
- 1 red chilli or red bell pepper thinly sliced
- 2 small bunches bak choy thinly sliced
- 1/2 block tofu
- 3-4 Tbs vegetable broth
- 6-8 oz dried brown rice noodles
Sauce Ingredients
- 3 Tbsp tamari or soya sauce
- 3 Tbsp aminos seasong coconut or braggs
- 1 Tbsp Chilli paste Add more or less, depending on your toelerance for hot chilly
- 3 Tbsp vegetable broth
Instructions
- Boil the noodles in a pot according to theinstructions on the packaging until el dente. Rinse and drain the noodles andset aside.
- Combine sauce ingredients in a bowl.
- Cut the tofu into cubes and Bake for about 15minutes
- Heat a non-stick, enamelled or cast iron pantill hot and add the diced onions, stirring often to prevent the onions fromsticking to the pan. Add a Tablespoon of water or vegetable broth as you go along if it becomes too dry.
- When the onion is brown, add the minced garlic, vegetables and tofu and stir constantly. Add some vegetable broth if it becomes too dry.
- Once vegetables are soft, add the noodles and sauce and stir to mix it up.
- Simmer for 2 minutes and then cover with a lidand turn off the heat. The mixture should cook further in this heat.
- After about 5 minutes, check if the noodles, and vegetables are well incorporated with the sauce and taste and adjust with someadded salt according to your taste preference.
- Remove from the pan.
- Enjoy!
Notes
- You can substitute noodles with spaghetti
- You may use any other vegetables you prefer
- For chilli paste, you can make your own or store bought.