Pak Choy, Mushrooms and Edamame Noodles
A quick, flavorful, and healthy plant-based dish, combining fresh vegetables, coconut milk, and soy sauce. Ready in 30 minutes, it's perfect for a simple, delicious meal!
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.