Rice Noodle Stir-Fry

(from Kitchenette’s recipe box)

Ingredients

  • 1 smallish head of cabbage, shredded
  • 3 carrots, shredded
  • 3 cloves of garlic sliced, or many more if you're like me!
  • 3 tablespoons extra virgin olive oil
  • 1 lb. water-packed tofu, drained and crumbled
  • 1 Tablespoon McKay's chicken seasoning
  • 1 Tablespoon onion powder
  • 1 Tablespoon Nutritional Yeast Flakes
  • 1 teaspoon turmeric
  • 3/4 teaspoon sea salt
  • 1/2 lb. frozen peas
  • 2 Tablespoons soy sauce
  • crushed red pepper to taste (optional)
  • 1 package Wai Wai rice noodles

Directions

  1. In large pan, cook cabbage, carrots, garlic and oil, covered, except to stir from time to time.

  2. In a smaller Pam-sprayed skillet, saute tofu, chicken seasoning, onion powder, yeast, turmeric and salt.

  3. Pour boiling water over 1/3 package of rice noodles cut to desired length – about three inches. Drain.

  4. When veggies are just done, still crisp-tender, stir in the scrambled tofu, peas and drained noodles.

  5. Stir to combine all and season with soy sauce and crushed red pepper.

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