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

Ingredients

  • 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

Directions

1.
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.
2.
While your noodles cook, chop the veggies as prefered (I like thin strips) as well as tofu.
3.
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.

Note

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