Asian Noodle, Tofu, And Vegetable Stir-Fry Recipe

Name: Asian Noodle, Tofu, And Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces uncooked bean threads (cellophane noodles); 1/2 ounce dried wood ear mushrooms (about 6); 1 cup boiling water; 2 teaspoons peanut oil or vegetable oil; 1 cup coarsely chopped onion; 1 tablespoon minced seeded jalapeno pepper; 2 teaspoons minced peeled fresh ginger; 2 garlic cloves, minced; 3 cups (1/4-inch) diagonally sliced carrot (about 1 pound); 1/4 teaspoon salt; 7 cups (1-inch) sliced bok choy; 2 tablespoons low-sodium soy sauce; 1 (12.3-ounce) package reduced-fat firm tofu, cubed; 3 tablespoons water; 2 teaspoons cornstarch; 1 teaspoon dark sesame oil or chili oil

Servings: persons

2 ounces uncooked bean threads (cellophane noodles)
1/2 ounce dried wood ear mushrooms (about 6)
1 cup boiling water
2 teaspoons peanut oil or vegetable oil
1 cup coarsely chopped onion
1 tablespoon minced seeded jalapeno pepper
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
3 cups (1/4-inch) diagonally sliced carrot (about 1 pound)
1/4 teaspoon salt
7 cups (1-inch) sliced bok choy
2 tablespoons low-sodium soy sauce
1 (12.3-ounce) package reduced-fat firm tofu, cubed
3 tablespoons water
2 teaspoons cornstarch
1 teaspoon dark sesame oil or chili oil

1
Place noodles in a large bowl; cover with warm water. Let stand 20 minutes. Drain; set aside.
2
Combine the mushrooms and boiling water in a bowl; let stand for 20 minutes. Strain through a sieve into a bowl, reserving the mushroom liquid. Cut mushrooms into strips.
3
Heat peanut oil in a wok or nonstick Dutch oven over medium-high heat. Add onion, jalapeno, ginger, and garlic; stir-fry for 1 minute. Add mushrooms, carrot, and salt; stir-fry 2 minutes. Stir in 1/4 cup reserved mushroom liquid; cover and cook 3 minutes or until carrots are crisp-tender and liquid evaporates.
4
Add bok choy; stir-fry 1 minute. Stir in noodles, remaining mushroom liquid, soy sauce, and tofu; cook for 2 minutes.
5
Combine 3 tablespoons water and cornstarch; pour into pan. Bring to a boil; cook 2 minutes or until slightly thick. Drizzle with sesame oil.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 ounces uncooked bean threads (cellophane noodles), 1/2 ounce dried wood ear mushrooms (about 6), 1 cup boiling water, 2 teaspoons peanut oil or vegetable oil, and more.

Yes, Asian Noodle, Tofu, And Vegetable Stir-Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Noodle, Tofu, And Vegetable Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions