Lime Ponzu Noodle Stir-Fry with Vegetables
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Bakerita · by Rachel Conners

Lime Ponzu Noodle Stir-Fry with Vegetables

NUTRITION · PER SERVING40M COOK
CAL 35%·PRO 72%
CARBS 100G57% OF CAL
14G FIBER70G OTHER16G TOTAL SUGAR
FAT 20G26% OF CAL
4G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rice noodles tossed with tempeh and vegetables in a bright ponzu-lime sauce. A flexible, quick weeknight dinner that adapts to what you have on hand.

mainjapanesestir frytofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 7 ounces rice noodles
  • 1 16-ounce package tempeh or tofu (cubed, you can also use any other protein you prefer)
  • 1-2 tablespoons neutral oil (plus more as needed)
  • 7-8 cups mixed vegetables of your choice (broccoli, chard, bell peppers, carrots, mushrooms, etc.)
  • Optional garnishes: scallions (sesame seeds, chili crisp, extra lime wedges)
  • ¾ cup ponzu sauce (gluten-free if needed)
  • 6 tablespoons tamari (or soy sauce)
  • Zest of 2 limes
  • 3 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons toasted sesame oil
  • 3-4 teaspoons freshly grated ginger
  • 3-4 cloves garlic (finely grated)
  • 1-2 teaspoons chili garlic sauce or sambal oelek (to taste)
PREP
15M
SODIUM
4145MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.