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Stir-Fried Noodles with Green Tea and Fresh Veggies















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 14264% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 236mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 23% Vitamin C 74%
Calcium 26% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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