These are my the most favorite Chinese Rice noodles ever! I can eat them every day. And sometimes I even do. Sometimes I eat them three or four days in a row. And I don’t mind. I love’em.
And you know why?
- they are super easy and super quick to make.
- healthy and delicious at the same time.
- they are Vegetarian, Vegan and Gluten Free.
- a special and fun way of eating them because of the chopsticks. (I love eating with chopsticks).
- full of proteins, vitamins and lot’s of good and healthy stuff for your body.
- and once again: Easy, Quick, Delicious and Healthy.
They have all the amazing flavorings:
- and much more …
Oh, and by the way. It’s even fun to stir all of these vegetables in a Wok when you make that flying spin or movement with the Wok so that all the vegetables are stirring in the air. It’s kinda cool to do that. It takes practice but as soon as you learn it you will love it. Before I learned to do it properly half of the vegetables ended up on a floor 😅
Do you like eating with chopsticks? Let me know. I’m curious ☺
Enjoy the Fall guys!
Super Easy Chinese Noodles With TofuPrint Recipe
- 80-100g Rice Noodles
- a drizzle of Olive Oil
- 1/4 Onion
- 1/2 Carrot
- 100g Silken Tofu
- 1/2 cup Broccoli florets
- 1/2 cup Zucchini
- 4 small Mushrooms
- 1 tsp. Pumpkin Seeds
- 1 tsp. Ginger Powder
- Soy Sauce
Add the rice noodles into a pot and cover them with a boiled water and set aside.
Prepare all the ingredients: cut the onion, tofu, zucchini, and mushrooms into small pieces. Cut the carrot into thin slices.
Drizzle the olive oil into a big pan over medium-high heat. (the best would be Wok, but if you don't have a wok, any big pan will be just fine). Add the onion and tofu into the pan. After two or three minutes add the carrots and broccoli. Drizzle with soy sauce (about 3 tablespoons) and saute for a few minutes. Stir constantly. Add the zucchini and mushrooms and saute for another few minutes. Gently stir everything continuously. If the vegetables are too dry add another drizzle of soy sauce.
Sprinkle the pumpkin seeds into the pan and season with ginger powder.
Drain the rice noodles and add them to the pan. But not all of them at the same time. Give it a few stirs in between.
Add another drizzle of soy sauce and saute for the last one to two minutes. Stir constantly. Add more soy sauce if needed.
Take your chopsticks and enjoy the Chinese noodles. 😉
If you wanna go even more healthy on these noodles you can skip the olive oil and just add a little bit of water.
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