Pinch of Yum · by Lindsay Ostrom★ 4.7
Back Pocket Stir Fry with Noodles
NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 33%
CARBS 57G56% OF CAL
5G FIBER0G ADDED0G INTRINSIC43G OTHER10G TOTAL SUGAR
FAT 13G29% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles tossed with tofu and colorful vegetables in a quick stir-fry sauce. Simple, veggie-forward, and ready in 40 minutes.
mainstir frytofu🍳 skilletdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 7 ounces brown rice noodles
- 1 14 oz package tofu
- 1 tablespoon olive oil for sautéing
- 3-4 cup chopped vegetables (I used a pre-chopped fresh stir fry mix)
- 2 cloves minced garlic
- peanuts, cilantro, and lime for serving
- 1/4 cup soy sauce (or tamari for a gluten-free option)
- 2-3 tablespoons brown sugar or honey
- 1/4 cup water
- 2-3 tablespoons white vinegar, to taste
- 1 teaspoon chili paste, to taste
At a glance
PER SERVING · TIME 40M
CAL 21%·PRO 33%
CARBS 57G56% OF CAL
5G FIBER0G ADDED0G INTRINSIC43G OTHER10G TOTAL SUGAR
FAT 13G29% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 936mg
- Total sugar
- 10g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 302mg
- Calcium
- 394mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 936MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.