Simple yet delicious rice noodles stir fried with garlic and fresh Chinese kale.
Stir fried noodles with garlic tofu and greens has been my lunch pretty much everyday for the past couple months, so I just had to share it!
I’m currently living in Chiang Mai, Thailand, and I’ve given myself a tight budget to live off. (For TOP TIPS eating vegan on a budget – click here!)
Furthermore, as I am moving around quite a bit, I didn’t want to waste my money splashing out on my usual herbs and spices.
Therefore, I’ve been making some really simple (but still delicious) meals using minimal and cheap ingredients.
My stir fried noodles are a really basic and cheap recipe using only simple ingredients. Therefore it’s perfect if you’re also travelling, if you’re a student, or just on a budget 🙂
Not only that, it’s a delicious way to make sure I get a fix of greens.
I used dehydrated rice noodles as they’re so cheap and easy to cook.
For best results, soak them in room temperature water for 15 minutes until they don’t break when bend.
However, if you’re short on time, you can just boil the rice noodles for 5 minutes before using them.
Just be aware that this does change the texture as they become more slippery and soft. They will still be delicious though.
Soaking them and letting them rest for 5 minutes produces more of a firm, fried texture – which I personally prefer in this dish.
I used Chinese kale in my recipe as I love the crunch and flavour, but you can of course swap out the greens for your favourites, or whatever you have available.
Give it a go and let me know how you get on 🙂
Prep time: 20 minutes
Cooking time: 10 minutes
Total time: 35 minutes
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp sweet soy sauce
- 200g firm tofu
- 4 large cloves garlic
- 100g dehydrated rice noodles
- 1/2 tsp sugar (optional)
- Soak the dehydrated rice noodles in water for 15 minutes until you can bend them without them breaking.
- Chop your tofu into cubes and finely chop your garlic. Mix them together in a bowl with 1 tbsp vegetable oil, 1 tbsp soy sauce and 1 tbsp sweet soy sauce. Let it sit for 15 minutes, while your rice noodles are also soaking.
- Chop your Chinese kale and separate the hard stems from the leafy green ends (the stems with take longer to fry than the leafy ends so we fry them first).
- After 15 minutes, drained the water from the rice noodles and let them sit.
- Add 1 tbsp vegetable oil to your pan and fry your tofu and Chinese kale stems on a medium heat for a few minutes until they brown.
- Add your leafy ends, rice noodles, 1 tbsp soy sauce, 1 tbsp sweet soy sauce and 1/2 tsp of sugar and toss everything together for a couple minutes until piping hot.
- Serve and ENJOY!!!!
Thanks for stopping by! Hope you liked the recipe 🙂
If you did enjoy this one, then why not check out my ‘Simple Sauted Chinese Kale & Peanuts’. Another super simple recipe, requiring just 4 ingredients.