Wonton Noodle Vegan Stir-Fry

"Low-calorie, low-carb, and virtually fat free; this spicy vegan stir-fry features tofu and portobello mushrooms."
 
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Ready In:
15mins
Ingredients:
9
Serves:
1-2
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ingredients

  • 3 ounces fresh Asian noodles (pancit, wonton, etc.)
  • 1 large portobello mushroom, sliced
  • 1 cup cabbage, shredded
  • 1 cup bean sprouts
  • 12 medium onion, sliced
  • 1 stalk bok choy, chopped
  • 6 ounces firm tofu, cut into 1/2 inch cubes (about 12-16)
  • 5 tablespoons maggi seasoning, substitute 3 tablespoons soy sauce and 2 tablespoons of sugar
  • 1 tablespoon red pepper flakes
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directions

  • Heat a large skillet or wok over medium-high heat, oil is optional.
  • Follow the preparation instructions for the style and brand of wonton noodles you choose to use, typically fresh noodles are boiled in plain unseasoned water for approximately 30-45 seconds. It is important that the noodles are not overcooked, but reamain "al dente" since they will continue to cook in the sauce and absorb the broth at Step 5.
  • Add the vegetables to a large heated skillet or wok and stir-fry for approximately 3-4 minutes or until the vegetables have released their moisture and softened.
  • Add tofu, chili and seasoning, continue to stir-fry for 2-3 minutes.
  • Add pre-cooked wonton noodles, continue to stir-fry for approximately 1-2 minutes.
  • Let stand for approximately 3-5 minutes, can be served warm or chilled, it's delicious either hot or cold!

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