Thai Rice Noodle Stir-Fry

Makes: 
5 servings, 2 cups each (352 g each)
Utensil: 
5 Qt./4.7 L Gourmet Wok with Cover
Rate Recipe: 
Contributed By: 
Katherine Lawrence
Cooking instructor, VegNews TV chef, and nutrition instructor for T. Colin Campbell Foundation's eCornell program in Plant Based Nutrition

Ingredients

2
cups
vegetable broth
(475
mL)
13
cup
lite soy sauce
(80
mL)
2
tablespoons
rice vinegar
(30
mL)
2
tablespoons
peanut butter (optional)
(32
g)
4.4
ounces
Thai rice noodles
(125
g)
14
ounces
tofu, firm, cut into cubes (optional)
(397
g)
16
ounces
frozen or fresh mixed vegetables
(455
g)
1
2-inch (5 cm) piece of ginger, shredded, use Cone #1
  1. Preheat wok over medium heat. When several drops of water sprinkled on pan skitter and dissipate, add vegetable broth, soy sauce, vinegar and peanut butter (if using). Mix well until peanut butter is blended.
  2. Place Thai rice noodles in broth and coat. Top with cubed tofu (if using).
  3. Add frozen vegetables and sprinkle with minced ginger.
  4. Cover and cook. When Vapo-Valve™ clicks steadily, reduce temperature to low and cook for 8 minutes.
  • To add a spicy kick to this dish, add 1 teaspoon (5 mL) spicy chili sauce.
Nutritional Information per Serving
Calories: 
262
Total Fat: 
6g
Saturated Fat: 
1g
Cholesterol: 
0mg
Sodium: 
1204mg
Total Carbs: 
40g
Dietary Fiber: 
6g
Sugar: 
2g
Protein: 
12g

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