Description
A delightful and flavorful vegan stir-fry noodle dish that connects you to Filipino roots, packed with fresh vegetables and protein-rich tofu.
Ingredients
Scale
- 8 oz egg-free rice noodles or wheat noodles
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup green beans, trimmed
- 1 cup bok choy, chopped
- 1 cup firm or extra-firm tofu, cubed
- 4 cloves fresh garlic, minced
- 1/4 cup soy sauce (low-sodium if preferred)
- 2 tbsp canola or vegetable oil
- Fresh herbs (cilantro or green onions) for garnish
- Ground black pepper or crushed red pepper to taste
Instructions
- Prepare the Ingredients: Gather all your ingredients, chopping vegetables and cubing tofu.
- Cook the Tofu: Heat oil in a skillet over medium-high heat, cook the tofu until golden and crispy, about 10 minutes, and set aside.
- Sauté Aromatics: In the same skillet, add more oil if needed and sauté minced garlic until fragrant, about 30 seconds.
- Add the Vegetables: Toss in the chopped vegetables, stir-frying for 5-7 minutes until softened but vibrant.
- Combine Noodles and Sauce: Push vegetables aside, add cooked noodles, drizzle soy sauce, and toss to coat.
- Bring Back the Tofu: Gently fold in the tofu and season with ground pepper or red pepper.
- Garnish and Serve: Serve hot, topped with herbs. Enjoy!
Notes
Feel free to customize with seasonal vegetables or different sauces for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegan Pancit Canton, Filipino noodles, stir-fry, vegetarian, plant-based