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🍽️ Pan-fried noodles with tofu and fresh vegetables

512 kcal · 30 min · 4 servings

Ingredients

• 250 g rice vermicelli
• 250 g tofu
• 250 g green asparagus
• 1 red bell pepper
• 3 spring onions
• 1 –2 garlic clove
• 250 g snow peas
• 4 tbsp sesame oil
• 1 pinch five-spice powder
• 4 tbsp soy sauce
• 2 tbsp vegetarian fish sauce
• 4 tbsp sriracha
• a little fresh lime juice

Instructions

1. 1. Cook the noodles in salted water until al dente. Follow the package instructions. Drain the noodles and rinse them briefly.
2. 2. Cut the tofu into small, even cubes.
3. 3. Thoroughly wash all the vegetables under running water.
4. 4. Remove the hard, woody ends from the asparagus.
5. 5. Cut the bell pepper into thin strips.
6. 6. Slice the spring onions into thin rings.
7. 7. Peel the garlic and chop it very finely.
8. 8. Heat the oil in a large wok or frying pan.
9. 9. Add the chopped garlic and tofu cubes to the hot pan.
10. 10. Season the mixture with the five-spice powder.
11. 11. Fry the tofu cubes and garlic for 3 to 4 minutes.
12. 12. Remove the tofu cubes from the pan and set them aside on a plate.
13. 13. Add the cooked noodles to the same pan.
14. 14. Fry the noodles for 4 to 5 minutes until lightly golden brown.
15. 15. Add a little more oil if the pan looks too dry.
16. 16. Pour the soy sauce, vegetarian fish sauce, and Sriracha sauce over the noodles.
17. 17. Add the prepared vegetables and some of the spring onion rings to the pan.
18. 18. Simmer everything for 5 to 6 minutes until the vegetables are tender.
19. 19. Gently fold the fried tofu cubes into the noodles.
20. 20. Season the finished dish with a little fresh lime juice.

Nutrition per serving

• kcal: 512
• Protein: 20 g · Fett/Fat: 16 g · Carbs: 71 g