Vegetarian Noodle Stir‑Fry with Bell Peppers
Vegetarian noodle stir‑fry with bell peppers is a recipe featuring fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g soba noodles
- Salt
- 3 bell pepper caps (red, yellow, green)
- 4 Spring Onions
- 300 g mixed mushrooms (e.g., shiitake, oyster)
- 1 red chili pepper
- 300 g Tofu
- 4 tbsp sesame oil
- 2 tbsp Soy sauce
- 2 tbsp Lime juice
Instructions
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1.
Cook the noodles according to package instructions in salted water, rinse with cold water and drain.
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2.
Wash, trim and cut the bell peppers into pieces. Wash and trim the spring onions; slice a few green parts finely for garnish. Cut the remaining onion parts diagonally into ~4 cm pieces. Clean the mushrooms and slice or shred them. Wash the chili, halve it lengthwise, remove seeds and dice finely. Dice the tofu into small cubes.
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3.
Heat 2 Tbsp oil in a wok and fry the tofu until golden brown all around. Remove and heat the remaining oil in the wok. Stir‑fry the bell peppers with mushrooms for 1–2 minutes, then add the spring onions and chili cubes and cook another 2–3 minutes while stirring. Add the noodles and tofu back in, warm through and season with soy sauce and lime juice to taste. Serve in bowls garnished with the green onion strips.
