Brown Rice Noodles with Tofu and Veggies

Brown Rice Noodles with Tofu and Veggies

Serves 2
Prep time 10 minutes
Allergy Soy
Dietary Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Region Asian


  • 100g instant brown rice noodles
  • 1/2 A small eggplant (cut into strips)
  • 1 carrot (cut into strips)
  • 1 green bell pepper (cut into strips)
  • 1 onion (julienned)
  • 70g smoked tofu (cut into strips)
  • 1/4 cup soy sauce (not the sugar laden version)
  • 1 heaped teaspoon brown sugar
  • a pinch salt


Start by preparing your noodles following the instructions on the package. Make sure you're using instant or it won't take you just 10 minutes to make this recipe. I poured boiling water on mine and left them there for 3 minutes.
While your noodles cook, chop the veggies as prefered (I like thin strips) as well as tofu.
Heat some oil in a saucepan or wok and saute veggies and tofu on high heat until they look done. This took 5 minutes for me. Now, add noodles (squeeze the extra water first), soy sauce, salt and sugar and fry for a minute more.


You may use chicken or pork if you don't like tofu.