Tamari is like Soy Sauce’s first cousin. They are pretty dang similar, but Tamari contains no wheat (usually), making it suitable for those with celiac disease. This stir-fry is also made with brown rice noodles, so there is no gluten anywhere in sight. Yay gluten-free options!
I don’t personally follow a gluten-free diet, but I do like experimenting with different ingredients, and I have a new obsession with rice noodles.
I actively avoided rice noodles for a long time because I really like to compartmentalize.
There’s rice. And then there are noodles.
but rice… noodles??
I know that’s kind of crazy, but I was weirded out by them for a long time! Eventually I told myself that I was being completely irrational and that I needed to get over myself.
And as it turns out I absolutely love the texture and taste of rice noodles, and this rice noodle stir-fry is so simple, it’s crazy.
The only time-consuming part is the tofu, and it’s completely optional! If you decided to omit the tofu then this recipe is ready in less than 15 minutes (if not, this recipe takes 40 minutes). And you could definitely sub in another protein source like chickpeas or just up the amount of vegetables, which is what I would probably do to cut down on prep time.
There are so many options as to what you can put into this stir-fry, but what’s most important is the sauce. It’s seven ingredients and basically fail-proof.
I told you this recipe was simple.
My favorite kinds of savory recipes are the ones where I can basically just use up whatever produce is in the fridge and still make a delicious meal with minimal effort. My One-Pot Sweet Potato Chili fits the bill, and so does this noodle stir-fry.
It is also delicious served cold, so it works well for school or work.
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- ¼ cup low sodium, gluten-free Tamari (can sub soy sauce if not GF)
- 2 tablespoons brown sugar or liquid sweetener
- 2 tablespoons mirin
- 2 teaspoons red pepper flakes
- 2 cloves of garlic
- 1 teaspoon cornstarch (mixed with 1 tsp water)
- 1 teaspoon apple cider vinegar
- 1 (8 oz) pkg brown rice noodles
- 1 cup chopped broccoli (thaw if frozen)
- 1 carrot, cut into matchsticks
- 1 large red bell pepper, julienned (cut into thin strips)
- 1 tsp finely chopped ginger
- Optional: 1 (14 oz) pkg Extra Firm Tofu (preparation lightly adapted from this recipe, requires 1 tablespoon cornstarch and 1 tablespoon Tamari)
- Variations: use whatever vegetables you like. If you don't like tofu, omit and increase the amount of veggies or add alternate protein source such as chickpeas
- Preheat oven to 400 degrees Fahrenheit
- While oven is preheating, press cubed tofu for 10 minutes (for more on how to press tofu, see this link. This is the recipe I adapted the tofu preparation from.)
- Once tofu is pressed, coat in 1 tablespoon Tamari and 1 tablespoon cornstarch and place in preheated oven on a parchment lined baking sheet for 30 minutes, flipping halfway through.
- While tofu is cooking, continue with the next steps.
- Prepare noodles according to package instructions.
- While noodles are cooking, add all the sauce ingredients to a small saucepan. Bring this mixture to a boil, stirring occasionally. Once boiling reduce heat. Mixture should be slightly thickened.
- Add broccoli, carrot, red pepper, ginger, noodles, and sauce (reserve some sauce for tofu, if using) to large skillet or wok.
- Toss ingredients together over medium heat until noodles are evenly coated and veggies are heated through.
- If using, coat baked tofu in remaining sauce and serve on top of noodles. (Don't stir fry the tofu with the noodles and veggies unless you don't mind losing the crispness of the tofu.)