Ginger Hoisin Rice Noodles With Veggies
Serves: 6
Prep Time: 30 min
Cook Time: 20 min
Ingredients
1/2 Cup
Hoisin sauce
2 Teaspoons
Tamari or soy sauce
3 Tablespoons
Fresh ginger, minced
2-3 Medium-large
Garlic cloves, minced
1/2 Cup
Seasoned rice vinegar
1 Teaspoon
Ground coriander
1/8-1/4 Teaspoon
Red pepper flakes
1/2 Pound
Dry rice vermicelli
Water to boil noodles
1/2 Pound
Extra firm tofu, cubed
1-2 Large
Carrots, julienned
1-2 Large
Celery stalks, sliced
1 Cup
Green onions, sliced
1 Medium
Red pepper, sliced
1-3 Tablespoons
Water (optional)
To Taste
Sea salt
Black pepper
Lemon wedges (optional)
Directions
1
In a bowl, combine all ingredients for the sauce, stir well, and set aside.
2
Prepare a pot of boiling water, and add noodles when ready.
3
While waiting for the water to boil, in a non-stick skillet over medium heat, add tofu and cook until brown.
4
(You can either start the veggies in a separate pan or wait until the tofu is finished browning.)
5
Remove tofu from pan, add water for sautéing and let it get hot.
6
Add carrots, celery, and green onions, a couple pinches salt, and let cook for a couple of minutes.
7
Add the peppers, and keep tossing.
8
Reduce heat to medium-low, and add sauce mixture. Remove from heat if waiting for noodles.
9
Once noodles are cooked, drain and add them to vegetable mixture.
10
If mixture is a little dry, add a little extra water.
11
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.
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