Rice Noodle Stir Fry

Print Recipe
Rice Noodle Stir Fry
  1. In large pan, cook cabbage, carrots, garlic and oil, covered, except to stir from time to time.
  2. In a smaller Pam-sprayed skillet, saute tofu, chicken seasoning, onion powder, yeast, turmeric and salt.
  3. Pour boiling water over 1/3 package of rice noodles cut to desired length – about three inches. Drain.
  4. When veggies are just done, still crisp-tender, stir in the scrambled tofu, peas and drained noodles.
  5. Stir to combine all and season with soy sauce and crushed red pepper.
Share this Recipe

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>