Stir-Fried Noodles with Green Tea & Fresh Veggies
.
Yield
4 servingsPrep
10 minCook
10 minReady
28 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
whole wheat noodles
or buckwheat noodles |
* |
| 1 ½ | tablespoons |
canola oil
or olive oil |
|
| 1 | teaspoon |
green tea
leaves, preferably gunpowder, optional |
* |
| 2 | teaspoons |
ginger
freshly minced |
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 8 | ounces |
tofu
flavored baked and cut into matchsticks |
|
| 1 | medium |
sweet red bell peppers
cut into thin strips |
|
| 1 | medium |
sweet yellow bell peppers
cut into thin strips |
*
|
| 5 | each |
scallions, spring or green onions
cut diagonally into 1/2-inch pieces |
|
| 1 ½ | tablespoons |
soy sauce, sodium reduced
or to taste |
|
| 2 | tablespoons |
rice vinegar
|
|
| 1 ⅛ | teaspoons |
sesame oil
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | tablespoon |
sesame seeds
toasted, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
whole wheat noodles
or buckwheat noodles |
* |
| 23 | ml |
canola oil
or olive oil |
|
| 5 | ml |
green tea
leaves, preferably gunpowder, optional |
* |
| 1E+1 | ml |
ginger
freshly minced |
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 231.2 | ml/g |
tofu
flavored baked and cut into matchsticks |
|
| 1 | medium |
sweet red bell peppers
cut into thin strips |
|
| 1 | medium |
sweet yellow bell peppers
cut into thin strips |
*
|
| 5 | each |
scallions, spring or green onions
cut diagonally into 1/2-inch pieces |
|
| 23 | ml |
soy sauce, sodium reduced
or to taste |
|
| 3E+1 | ml |
rice vinegar
|
|
| 5.6 | ml |
sesame oil
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 15 | ml |
sesame seeds
toasted, optional |
|
Directions
Bring a large pot of water to a boil.
Cook noodles according to the package directions.
Drain and rinse with cold water to stop cooking and prevent sticking. Set aside.
Heat a wok over medium heat.
Add oil and swirl to coat.
Stir intea (if needed), ginger and garlic.
Cook, stirring, until fragrant, about 30 to 40 seconds.
Stir in tofu and cook, stirring often, for 2 to 3 minutes.
Stir in red and yellow bell peppers and cook, stirring often, until the peppers soften, about 2 minutes.
Stir in the noodles, scallions, soy sauce and vinegar.
Cook, stirring frequently, until the noodles are heated through, 2 to 3 minutes.
Toss in sesame oil and pepper until well combine.
Sprinkle with toasted sesame seeds if needed.
Serve warm or chilled.
