27.1 ouncepackages of fresh cooked noodleshokkien, udon, soba
Instructions
See recipe notes or post for substitutions.
Heat the olive oil in a large pan over medium heat. Add in the red onion and cook stirring occasionally for 3-4 minutes. Mix in the bell pepper, zucchini, and mushrooms and cook for another 6-7 minutes until the vegetables are softened. Add the garlic, tofu, salt, and pepper to the pan and cook for an additional minute.
Pour half of the stir fry sauce to the pan and combine well. Add the noodles to the pan and add the rest of the sauce over the noodles. Mix all ingredients well just until the noodles are heated.
Serve the stir fry as is or add some greenery for brightness! Store your stir fry in the fridge for 4-5 days or freeze for up to 3 months for best quality.
Notes
Vegetables: Vegetables that go well in this dish include: onion, carrot, peppers, zucchini, broccoli, mushrooms, celery, tomatoes, water chestnut, greenbeans...honestly, most vegetables will work well for stir fry! To make your life easier use frozen or pre-cut vegetables. Proteins: Vegetarian protein options include tofu, tempeh, seitan, or mushrooms. If you'd like to add meat try chicken, sirloin, pork tenderloin, or ahi tuna. Many Asian grocery stores sell pre-fried tofu that can be as is for this dish!Noodles: Some possible noodle options are hokkien, udon, or soba noodles which can often be found pre-cooked. Herbs: To add some freshness to this dish try using cilantro, basil, Thai basil, or parsley as a garnish. Freeze dried herbs will also work for this.