Spicy Noodles with Tofu, Spring Onions, and Watercress
Gluten free & vegan
Servings
4
Servings
4
Ingredients
  • 6oz rice noodles or soba noodles
  • 12oz pkg extra-firm tofu
  • 1Tbsp grapeseed or avocado oil
  • 6oz oyster mushroomssliced
  • 3 spring onions or green onions, slicedwhites and greens separated
  • 2 garlic clovespeeled and minced
  • 2Tbsp minced fresh gingerroot
  • 2Tbsp chili sauce
  • 3cups no-salt-added vegetable broth
  • 2Tbsp tamari or soy sauce
  • 1tsp coconut sugar or turbinado sugar
  • 1Tbsp cornstarch
  • 1bunch watercressroughly chopped
  • 1/2cup cilantro
  • 2Tbsp Sesame seeds
  • 1 lime
Instructions
  1. Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
  2. Grate tofu over large holes of box grater.
  3. In large skillet over medium, heat oil. Add mushrooms and heat until softened, about 3 minutes. Add spring onion whites, garlic, ginger, and chili sauce to pan; heat for 30 seconds. Add crumbled tofu and cook for 5 minutes. Add broth, tamari or soy sauce, and sugar; bring to a simmer.
  4. In small bowl, mix cornstarch with 1 Tbsp water and add to pan. Cook, stirring frequently, until slightly thickened, about 1 minute. Stir in reserved noodles and watercress; heat for 1 minute.
  5. Divide among serving bowls and serve topped with onion greens, cilantro, and sesame seeds. Serve with lime wedges.
Recipe Notes

Per serving: 214 calories; 10 g protein; 10 g total fat (1 g sat. fat); 24 g total carbohydrates (4 g sugars, 4 g fiber); 388 mg sodium

Rinse away

As opposed to regular pasta, Asian-style noodles, such as rice and soba, should be rinsed after cooking to remove excess starch that can cause them to clump and taste pasty.

Advertisement