Vietnamese-Style Stir Fry
Servings: 4 full servings
Calories: 192kcal
Ingredients
- 1 package of flat rice noodles I used pho noodles
- 2 tbsp vegetable oil
- 4 green onions whites cut into thin diagonal slices, greens cut into 1/2 inch chunks
- 2 lbs gai lan or any kind of Asian greens, washed, drained, and cut into even 2 inch pieces*** (you may need to half the stems) (~6 cups of greens)
- 1 package of puffy tofu balls ~4 oz/120 g, cut in half
- ~1/4 cup water I used 2 tbsp + 2 tbsp
- 1 tsp mushroom broth powder you can just use salt or salt + ground mushroom powder if you don't have this
- 5 tbsp soy sauce + more to taste
- Black pepper to taste
Instructions
- Soak rice noodles in hot water for about 30 minutes until are plump and pliable. Drain and set aside.
- In a large wok/pan with high sides over medium heat, cook the whites of the green onions in 1 tbsp of oil. Once translucent, add the stems to the pan and stir to cook. You may need to add a splash of water (~2 tbsp) to get things moving along.
- Once the stems are bright green and almost tender (they should have a little bit of bite left at this stage), add the leaves of the gai lan and mushroom broth powder and cook until everything is tender. You may need to add another 2 tbsp of water here so the greens don't dry out.
- Add the sliced puffy tofu and 1 tbsp of soy sauce and stir to heat the tofu through.
- Add the soaked and drained rice noodles and 4 tbsp of soy sauce. You may also need to add an additional Tbsp of oil here. Stir occasionally to evenly cook the noodles through and distribute the greens throughout the mixture.
- Season with black pepper to taste, and serve immediately!
Notes
***For easier cooking, I recommend separating the stems from the leaves since the stems take longer to cook. I didn't do that in my video but TRUST it will be better if you separate them.
Nutrition
Calories: 192kcal | Carbohydrates: 22g | Protein: 7g | Fat: 9g