Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
4
Make the Noodles/Veggies:
Bring a large pot of water to a boil and cook the noodles according to package instructions.
Shred or julienne the carrot, thinly slice the bell pepper and add to a saute pan with the oil. Add in the white parts of the chopped green onions, the bean sprouts and garlic.
Saute for about 5-7 minutes or until the bell pepper has softened and the garlic is slightly golden brown.
Transfer to a bowl, we'll reuse that pan for the tofu.
Make the Tofu:
Remove the tofu from the package and cut it in half. Take the half you're using and wrap in a towel and lightly pat to remove excess moisture.
Use your hands to crumple into the pan, or mash with a fork until you get a scrambled egg consistency.
Add in the oil and spices and saute for 5 minutes.
Put it all together:
Combine the cooked noodles, veggies and sauce and toss/stir until well combined.
Fold in the tofu scramble.
Serve with the remaining chopped green onions, crushed peanuts and cilantro if desired.
As always, I recommend low sodium soy sauce/tamari to prevent the sauce from getting too salty.
As with almost all of my noodle dishes, I like to add extra soy sauce to the final dish, but this is optional. The sauce is very versatile, so feel free to play around and see what you like best.
Serving: 1bowl / Calories: 436kcal / Carbohydrates: 61g / Protein: 13g / Fat: 17g / Saturated Fat: 2g / Fiber: 7g / Sugar: 11g