Rice Noodle Stir-Fry with Plant-Based Protein

Rice Noodle Stir-Fry with Plant-Based Protein is a delicious and healthy dish that is perfect for any meal. This vegan recipe is packed with plant-based protein and is sure to satisfy your taste buds.

To make this dish, you will need the following ingredients per serving:

- 1/2 cup of rice noodles
- 1/4 cup of sliced bell peppers
- 1/4 cup of sliced onions
- 1/4 cup of sliced mushrooms
- 1/4 cup of sliced carrots
- 1/4 cup of sliced zucchini
- 1/4 cup of plant-based protein (such as tofu or tempeh)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Salt and pepper to taste

To start, cook the rice noodles according to the package instructions and set aside. In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced bell peppers, onions, mushrooms, carrots, and zucchini to the skillet and cook for 5-7 minutes, or until the vegetables are tender.
Next, add the plant-based protein to the skillet and cook for an additional 2-3 minutes, or until the protein is heated through. Add the cooked rice noodles to the skillet and stir to combine.
In a small bowl, whisk together the soy sauce and sesame oil. Pour the sauce over the stir-fry and stir to coat the vegetables and noodles. Season with salt and pepper to taste.
This Rice Noodle Stir-Fry with Plant-Based Protein is a perfect combination of flavors and textures. The dish is savory, slightly sweet, and has a nice crunch from the vegetables. The rice noodles are soft and chewy, and the plant-based protein adds a nice meaty texture.
This dish can be served as a main course or as a side dish. It is perfect for lunch or dinner and can be enjoyed hot or cold.
Type of dish: Vegan Stir-Fry
Main ingredients: Rice noodles, Plant-based protein, Vegetables