Ginger Hoisin Rice Noodles with Veggies

Prep: 30 minutes Cook: 20 minutes


By Colleen Patrick-Goudreau


  • Sauce:
  • 1/4 cup hoisin sauce (in the Asian section of the supermarket)
  • 2 tsp tamari or soy sauce
  • 3 tbsp fresh ginger, minced
  • 2-3 cloves garlic, minced
  • 1/4 cup seasoned rice vinegar
  • 1 tsp ground coriander
  • 1/8-1/4 tsp red pepper flakes
  • Noodles and veggies:
  • 1/2 pound dry rice vermicelli (also called Rice Sticks) or other thin rice noodles
  • 1/2 pound extra firm tofu, cubed (water-packed, not silken)
  • 1-2 carrots, julienned
  • 1-2 celery stalks, thinly sliced on the diagonal
  • 1 cup green onions, thinly sliced on diagonal
  • 1 red pepper, thinly sliced
  • 1-3 tbsp water (optional)
  • pepper
  • lemon wedges (optional)
  • salt to taste


In a bowl, combine all ingredients for the sauce, stir well, and set aside

Prepare a pot of boiling water, and add noodles when ready.

While waiting for the water to boil, in a non-stick skillet over medium heat, add tofu and cook until brown. (You can either start the veggies in a separate pan or wait until the tofu is finished browning). Remove tofu from pan, add water for sauteing and let it get hot. Add carrots, celery, and green onions, a couple pinches salt, and let cook for a couple of minutes. Add the peppers, and keep tossing. Reduce heat to medium-low, and add sauce mixture. Remove from heat if waiting for noodles.

Once noodles are cooked, drain and add them to vegetable mixture. If mixture is a little dry, add a little extra water. Season to taste with sea salt, black pepper, and a squeeze of lemon juice.

Hints: Rice noodles are available in most markets and natural food stores. They usually take very little time to cook and most packages will have detailed directions on the labels.