Vegetarian

Garlic Ginger Noodle Stir-Fry takes 40 minutes to prepare.

Garlic Ginger Noodle Stir-Fry takes 30 minutes to cook.

Garlic Ginger Noodle Stir-Fry makes 12 servings.

The ingredients for Garlic Ginger Noodle Stir-Fry are:

6 oz brown rice pasta or green pea pasta or 1/2 cup brown rice, cooked
1/2 package extra firm tofu, cut into 3/4 inch cubes
1 cup carrots, sliced
1/2 sweet onion, chopped
2 cloves garlic, minced
1 tsp ginger root, minced
1 cup mushrooms, sliced
1 cup green beans, cut
1/2 red pepper, chopped

Sauce
1 cup vegetable stock, warmed
1/2 tsp maple syrup
1 tbsp reduced-sodium soy sauce
1 tbsp rice vinegar
1/2 tsp olive oil
1/8 tsp black pepper
1/4 tsp chili powder
1 tbsp arrowroot mixed with 2 tbsp water

Here is how you make Garlic Ginger Noodle Stir-Fry:

Cook pasta / rice according to directions. Meanwhile, prepare sauce. In a bowl, add stock and maple syrup and whisk until syrup dissolves. Whisk in soy sauce, vinegar, oil, chili powder and pepper. Set aside.In a large skillet on medium-high sear tofu, turning to brown all sides, until crispy. Transfer to a paper towel-lined plate.Add carrots to skillet and saute until they just start to soften. Add onions, garlic and ginger to skillet and saute for 2 minutes. Add mushrooms, beans and red pepper and saute for 2 more minutes. To sauce mixture, stir in arrowroot-water mixture. Add sauce to stir-fry. Cook until heated through and sauce bubbles and thickens. Add pasta / rice and tofu and toss to coat.Serving Size:?Makes 12 1/2 cup servings

The nutritional information for Garlic Ginger Noodle Stir-Fry is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 63.4

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 105.4 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 2.1 g
• Protein: 3.7 g