Spicy and flavorful rice noodles with vegetables, tofu, and a Korean-inspired sauce

Enjoy the vibrant flavors of Korean cuisine with this delicious vegan take-out inspired dish. The dish features rice noodles stir-fried with an assortment of vegetables, hearty tofu, and a savory and spicy Korean-inspired sauce. This recipe is quick and easy to make, perfect for those busy weeknights when you crave a satisfying and healthy meal. With its burst of flavors and colorful presentation, these Korean take-out rice noodles are sure to impress your family and friends.

Ingredients

• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1 cup mushrooms, sliced
• 1 cup firm tofu, cubed
• 2 tablespoons soy sauce
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1/2 cup vegetable broth
• 1/4 cup chopped green onions, for garnish
• 1/4 cup toasted sesame seeds, for garnish

Directions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the onion and garlic to the skillet and sauté until the onion is translucent.
4. Add the bell pepper, carrot, broccoli, mushrooms, and tofu to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender.
5. In a small bowl, whisk together the soy sauce, gochujang, rice vinegar, maple syrup, sesame oil, and vegetable broth.
6. Pour the sauce over the stir-fried vegetables and tofu. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens.
7. Add the cooked rice noodles to the skillet and gently toss until everything is well coated in the sauce.
8. Remove from heat and garnish with chopped green onions and toasted sesame seeds.
9. Serve hot and enjoy!

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