This healthy and delicious noodle dish with vegetables and tofu will inspire you. The special thing about it is that we use rice noodles made from brown rice. They contain much more nutrients and fiber than the conventional white flour varieties and saturate longer, because the whole grain is processed. Rice noodles can be used optimally for wok vegetable stir-fries or also salads.
The included vegetables broccoli and carrots make this rice noodle dish a real superfood. Broccoli is not only one of the best known, but also one of the healthiest vegetables. It contains many valuable ingredients such as protein, vitamin K, folic acid and also potassium. The medicinal properties of carrots, were already known to the ancient Greeks and Romans. No other vegetable contains so much beta-carotene. The more intense the color of carrots, the richer they are in beta-carotene. It strengthens vision and is good for the heart, skin, immune system, mucous membranes and growth. However, the body has difficulty absorbing beta-carotene from raw carrots. It becomes easier when the roots are cooked.
Enjoy cooking!
Ingredients for the Rice Noodles with Vegetables and Tofu
- 250 g brown rice noodles
- 2 carrots
- 300 g broccoli
- 180 g tofu
- 1 red onion
- 1 spring onion
- 1 tbsp peanut butter
- 3 tbsp coconut milk
- 1 tbsp tamari
- 1 lime
- 1 tbsp coconut oil
- 1 tbsp sesame oil
- Cashew nuts
- Chives
- Sea salt and pepper
Preparation of the Rice Noodles with Vegetables and Tofu
Step 1
First you can prepare the vegetables. Cut the 2 carrots into thin slices and halve the red onion and cut it into fine strips.
Step 2
Cut the tofu into bite-sized cubes. Then sauté the finely chopped red onion with the carrots and tofu in the tablespoon of coconut oil.
Step 3
Wash the broccoli thoroughly and divide it into small florets. Cook the broccoli for 5 minutes.
Step 4
Meanwhile, cook the brown rice noodles in enough water with a little sea salt. Pay attention to the cooking time indicated.
Step 5
Mix 2 tablespoons of peanut butter with 1 tablespoon of tamari and 3 tablespoons of coconut milk and add some of the boiling pasta water. Stir it all together to make a smooth sauce and season it with some sea salt and pepper as needed.
Step 6
Mix the sauce into the pasta when it is done cooking. Finally, stir in the cooked broccoli and steamed vegetables with the tofu. You can garnish your finished dish with fresh spring onions, cashews and some chives. Some lime juice is also very tasty and can be drizzled over the noodles before eating.
Tip:
To keep the rice noodles from sticking together after cooking, you can mix them with 1 tablespoon of sesame oil after cooking. Most noodle dishes are best consumed immediately after preparation. However, if you have leftovers, you can store them in an airtight container in the refrigerator for 1-2 days, then warm them up on the stove, add some water (if you have noodle water) and heat them well.
