By Devi Poojari
August 21, 2023
Image Credit: Flickr
Make these gluten-free noodle and vegetable stir fry with a Korean twist for a quick and delicious Monday lunch option.
Image Credit: Flickr
½ packet rice/glass noodles 1 packet tofu, cubed ½ carrot, julienned 6-7 mushrooms, sliced 3 green onions, chopped 4-5 garlic cloves, minced 1 handful baby spinach 1 tablespoon sesame seeds 3-4 tablespoons soy sauce 1 tablespoon sesame oil 1.5 tablespoons sugar 1 teaspoon red chilli flakes Salt and pepper, to taste
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Soak the noodles in hot water as per packet instructions and drain.
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Heat the sesame oil in a pan and cook the garlic until aromatic before adding the carrots, mushrooms and spinach.
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Cook on a high heat for a couple of minutes before adding the red chilli flakes and tofu.
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Combine the sugar and soy sauce in a bowl and add to the vegetable mixture.
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Add the cooked noodles and toss thoroughly before adjusting seasoning with salt and pepper.
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Sprinkle the green onions and sesame seeds on top after turning off the heat and serve hot.
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