soy good, you won’t believe it!
Table of contents
About this Recipe
If there’s one thing I’m sure about, it’s that quick recipes are always something you should have on hand!
I love this dish because it’s relatively light, yet full of goodness and so juicy.
It consists of several sources of protein, fibers, is easy to prepare, and will take you less than an hour.
No need to complicate things with spices here—just coconut milk and soy sauce, that’s it!
And if that’s not enough, this is also a dish that’s great for the next day (and even after a few days…), just heat it for about a minute and a half in the microwave or on the stove.
Step-by-step short instructions
Ingredient Notes and Variations
Bok choy – I believe it plays a key role in the dish, adding a lot of freshness, but it can be swapped for spinach or removed if it doesn’t suit your preference.
Edamame – An earthy and balancing flavor, and an excellent protein boost! It can be replaced with peas or snow peas.
Low-sodium soy sauce – The source of saltiness in the dish. It can be replaced with tamari or regular soy sauce (for a gluten-free version, use gluten-free soy sauce or tamari).
Tofu – In a firm texture. It absorbs the flavors really well here.
Mushrooms – I like to use several types, usually whatever I find at the store. This time I didn’t have oyster mushrooms, but they work really well in the recipe! You can use whatever mushrooms you like.
Coconut milk – Adds creaminess to the dish and a hint of sweetness. If you don’t have it, you can substitute with plant-based milk, but it’s really worth using coconut milk if possible.
Cashews are the main crunch in the dish. They are rich in protein, fiber, healthy fats, and contain a wide range of vitamins and minerals that can benefit the body.
Removing the cashews will make the dish nut-free for those avoiding nuts.
The recipe is gluten-free, but it’s a good idea to double-check:
- Use gluten-free noodles.
- Ensure the soy sauce is gluten-free.
- Confirm that the tofu has not been processed with gluten.
Recipe card with notes
Pak Choy, Mushrooms and Edamame Noodles
Equipment
- Deep pan or wok - For stir-frying
- Pot - For cooking the noodles
- Strainer - To drain the cooked noodles
Ingredients
- 100 g rice flakes (sheets)
- 200 g firm tofu
- 400-500 g mushrooms (portobello, champignon, shiitake, king oyster, oyster)
- 1 cup frozen soybeans (edamame)
- 180 g pak choy
- 1/4 cup low-sodium soy sauce (or 3-4 tbsp regular soy sauce)
- 1 cup coconut milk
- 1/4 cup raw cashews
- Ground black pepper (to taste)
Instructions
- Cut the tofu into cubes – I like cutting them into medium-sized rectangles or bite-sized cubes.
- Heat oil in a deep pan or wok over medium-high heat and add the tofu.
- While the tofu is frying, slice the mushrooms into medium pieces and add them to the pan once the tofu is golden.
- Slice the pak choy stems (the light-colored part) into 1 cm strips and add them to the pan once the mushrooms are browned and softened. Slice the leaves (the green part) the same way and set them aside.
- Add the cashews, and after a minute, add the edamame.
- While everything is cooking, prepare the noodles of your choice. In this recipe, I used rice noodles.
- Add the soy sauce, stir, and season with black pepper.
- After about a minute, pour in 2/3 of the coconut milk, saving the rest for later. Stir and add the pak choy leaves.
- Drain the cooked noodles and add them to the pan. Stir briefly, then pour in the remaining coconut milk.
- Mix for about a minute and adjust the seasoning as needed. You can add more coconut milk or soy sauce to taste.
Video
Notes
- Noodle options: Feel free to swap rice noodles with your favorite type of noodles, such as soba, udon, or even zucchini noodles for a lighter option.
- Spice it up: Add a dash of chili flakes / fresh chili / chili oil / sriracha.
- Storage: Leftovers can be stored in the fridge for up to 4 days.
- The recipe is gluten-free, but it’s a good idea to double-check:
- Use gluten-free noodles.
- Ensure the soy sauce is gluten-free.
- Confirm that the tofu has not been processed with gluten.
