There have been a lot of talks about clean eat, meatless meals, veganism, gluten-free, pescatarian, and vegetarian in blogs I follow, and that got me excited to do something different this year. Since January, I have been cooking 4 days per week meatless meals. My family adapted to the new meal plans (not that they have much choice. 🙂 ). I try to make meatless dishes that they like. One of the recipes that they enjoy immensely is this stir-fried tofu noodles. The tofu (bean curd) noodles do not have the chewiness of the regular noodles but there is texture. When mix with the crunchiness of celery and carrot strips and vegetarian bbq sauce, it makes a satisfying dish. Full of flavor and healthy! I love this dish because it is so versatile: you can serve it as a hot meal, or refrigerate and serve as a salad, or as tapas.
1 1/2 to 2 teaspoons of vegetarian barbecue sauce (any major Asian markets)
1 package of soy bean curd noodle (also sold at any major Asian markets)
2 celery ribs, thinly julienne
1 medium carrot, thinly julienne
cooking oil, 1 teaspoon
garlic powder (optional)
sea salt and black pepper to season
In a hot skillet over medium-high heat, add in 1 teaspoon of cooking oil follow by celery and carrot julienne. Add 2 dashes (or more to your liking) of garlic powder to the vegetables, continue to stir for 2 minutes. When vegetables starts to soften, add in the bean curd noodle and vegetarian barbecue sauce. Season with salt and pepper to taste. Continue to stir for 2-3 more minutes, and voila! Ready to serve.