Stir-Fried Rice Noodles with Vegetables and Tofu (Vegetarian)

Stir-Fried rice vermicelli with tofu and green vegetables is a great vegetarian dish that includes the fresh green color of vegetables and tofu for a nutritious alternative to meat.  This is a perfect choice for vegetarians while still being full of nutrition.  Vegetarian stir-fried rice vermicelli is not only delicious but also very good for health.  With the main ingredients being rice vermicelli and vegetables, this dish provides a lot of fiber, vitamins, and minerals, helping to strengthen the immune system and support digestion.  In particular, vegetarian stir-fried rice vermicelli is an ideal choice for dieters, vegetarians, or those who want to enjoy a light, frugal meal.  [Note: This dish is low in fat and high in fiber, making it a healthy choice for those watching their weight or trying to improve their digestion.]  Processing this rice vermicelli dish is straightforward, ensuring the vermicelli remains soft and absorbs the harmonious spices of the fragrant sauce, which is made with fried onions, garlic, and soy sauce.

 

Ingredients:

Noodles & Protein Ingredients:

• 250g dry thin rice noodles (choose a chewy type)
• 2 pieces fried tofu (or fresh tofu, cut into bite-sized pieces)

Vegetables: (total ~4 cups; choose your favorites)

• Carrot, julienned
• Cabbage, shredded
• Red or yellow bell pepper, thinly sliced
• Bok choy, chopped

Aromatics:

• ½ white onion, thinly sliced
• 2 shallots, minced
• 2 garlic cloves, minced
• 2 green onions, chopped
• Cooking oil for stir-frying

Sauce Ingredients:

• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp dark soy sauce (for color)
• 1 tsp salt
• 1 tsp vegetarian seasoning powder
• 1 tsp vinegar
• ½ cup water

 

Directions:

1. Preparing the Sauce:

In a small bowl, mix soy sauce, sugar, dark soy sauce, salt, vegetarian seasoning, vinegar, and water.  Stir until sugar and salt dissolve.

• Tasting and Adjusting: For sweeter flavor, add more sugar; for more tang, add extra vinegar; for deeper color, add more dark soy sauce.

2. Preparing the Noodles:

• Soak dry rice noodles in warm water for 6–7 minutes or blanch briefly in boiling water until just softened.
• Drain, rinse under cold water, and toss with a bit of oil to prevent sticking and add shine.

3. Prepping the Vegetables & Tofu:

• Wash and cut vegetables into thin strips or bite-sized pieces.
• If using fresh tofu, cut it into cubes and fry until golden on both sides.

4. Stir-Frying the Noodles:

• Heat a little oil in a large pan or wok over medium heat.
• Sauté half the shallots and garlic until fragrant.
• Reduce the heat to low, pour in half the prepared sauce, and add the noodles.  Toss well for 2–3 minutes until noodles absorb the flavor.  Remove from the pan and set aside.

5. Stir-Frying the Vegetables & Combining:

• In the same pan, heat more oil and sauté the remaining shallots and garlic.
• Add vegetables and stir-fry over high heat until just tender but still crisp and brightly colored.
• Pour in the remaining sauce, then add the tofu.  Stir gently to coat.
• Return noodles to the pan and toss everything together until evenly mixed and heated through.  Adjust seasoning if needed.

6. Serving:

• Sprinkle with chopped green onions and freshly ground pepper.
• Serve hot and enjoy immediately.

Tips for Success:

• Noodles:  Thin, chewy rice noodles work best; avoid over-soaking to prevent mushiness.
• Vegetables:  Stir-fry quickly over high heat to retain color and crunch.
• Add-ons:  Mushrooms (shiitake, straw, enoki) add extra flavor and nutrition.
• Variation:  Swap in broccoli, chayote, snow peas, or any seasonal veggies for new flavors.

You also can

Upgrade Sauce:

• 3 tbsp soy sauce
• 1 tbsp dark soy sauce (for deeper color)
• 1 tbsp vegetarian oyster sauce (or mushroom stir-fry sauce)
• 1 tbsp sugar
• ½ tsp salt (or to taste)
• 1 tsp vegetarian seasoning powder
• 1 tsp rice vinegar (or apple cider vinegar)
• ½ cup vegetable broth (instead of water, for richer flavor)
• 1 tsp toasted sesame oil (added at the end)