- This is spicy due to the Szechuan sauce.
- I use less of the noodles and more veggies and tofu to cut down on carbs because vermicelli noodles are low in fibre and protein.
- This is inspired by different types of Asian noodle soups.
Makes: 4-6 servings
Total time: one-half hour, cook time: 15 minutes, prep time: 10-15 minutes
- 1 cup vermicelli rice noodles
- 600 g soft tofu (I use Sunrise brand because it’s GMO-free)
- 3/4 cup Szechuan sauce (I use San-J brand because it’s gluten free)
- 6 cups vegetable stock (I use Kitchen Basics because it’s gluten free and low sodium)
- 2 large red bell peppers, diced
- 2 large green peppers, diced
- 1 cup green onions, diced
- 1/2 cup button mushrooms, chopped
- 1/2 cup parsley
- 1 garlic clove
- 1 tablespoon sesame oil or olive oil
- Salt and pepper to taste
- Drain and pat the tofu dry.
- Marinate the tofu with two tablespoons of the Szechuan sauce for 5 minutes.
- In a pot add in the vegetable stock, tofu, the rest of the Szechuan sauce, salt, pepper, garlic, mushrooms and green and red peppers.
- Add in 1/4 cup of the parsley and most of the green onion.
- Cook the noodles according to the package directions (usually 5 minutes). Drain and rinse with hot water.
- Place in a bowl and toss with more Szechuan sauce if needed.
- Top with the remaining parsley and green onion.
This dish can be served warm, cold, or at room temperature.
Approximate Nutritional Information for 1 Serving (Based on brands and amounts used in the recipe)
- Calories: 80 g
- Fat: 7.5 g
- Carbs: 16.5 g
- Protein: 8 g