Name: Vietnamese Stir Fried Noodles With Tofu And Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 8 oz rice noodles; 1 block firm tofu, pressed and cubed; 2 cups mushrooms, sliced; 3 cloves garlic, minced; 1 thumb-sized piece of ginger, grated; 3 tbsp soy sauce; 1 tbsp hoisin sauce; 1 tbsp sesame oil; 1 red bell pepper, sliced; 1 small onion, sliced; 1 cup bean sprouts; 2 green onions, chopped; 1/4 cup fresh cilantro, chopped; Lime wedges for serving; Crushed peanuts for garnish (optional)

Instructions

Cook the rice noodles according to the package instructions. Drain and set aside.
In a large wok or skillet, heat some oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides. Remove the tofu from the pan and set aside.
In the same pan, add a bit more oil if needed and sauté the garlic and ginger until fragrant, about 1 minute.
Add the sliced mushrooms and cook until they start to soften, about 5 minutes.
Toss in the bell pepper and onion, and cook for another 3-4 minutes until the vegetables are tender-crisp.
Stir in the soy sauce, hoisin sauce, and sesame oil, mixing everything together well.
Add the cooked noodles to the pan, along with the bean sprouts and most of the green onions and cilantro. Toss everything together until well combined.
Return the cooked tofu to the pan to warm through.
Taste and adjust seasoning if necessary. You can add more soy sauce for saltiness, hoisin sauce for sweetness, or a splash of lime juice for a tangy kick.
Serve the Vietnamese Stir-Fried Noodles with Tofu and Mushrooms garnished with the remaining green onions, cilantro, a sprinkle of crushed peanuts, and lime wedges on the side.

Ingredients

Instructions

Nutrition Facts

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