oyster mushroom tofu noodles
High protein delicious meal under 20 minutes. I make a version of this recipe at least once a week, because it is so good. To make this meal under 20 minutes, it’s important we multi-task: do a few things while others are cooking :)
PREP TIME: 20 minutes
TOTAL TIME: 20 minutes
MAKES 4 portions
INGREDIENTS
200g oyster mushrooms
180g/1 block extra firm tofu
1 red bell pepper
1 tbsp olive oil
1 tbsp soy sauce
1/2 tsp gochujang (optional-if you don’t like spicy, skip this)
1 tsp garlic powder
1 tsp smoked paprika
1 cup frozen edamame beans
1 cup frozen green beans
pinch of black pepper and salt
1/4 cup peanuts
100g/125g rice noodles (depending on the package, usually half of the package is 100-125g)
DIRECTIONS
Tear the oyster mushrooms into strips with your hands. Cut the firm tofu into small cubes-add both of them to a large pan. Add the olive oil, soy sauce, garlic powder, smoked paprika, pinch of salt and pepper and the optional gochujang. Fry on medium-high heat for around 7-8 minutes, stirring sometimes so they don’t burn. The mushrooms have a lot of liquid, the goal is that all that water disappears.
While waiting for the mushrooms to cook, boil water in the kettle. Add the rice noodles into a heat-proof bowl, pour the hot water over the rice noodles so the water covers them fully. Mix in a few pinches of salt. Drain after 5 minutes. Finely chop the red bell pepper and the peanuts.
Once the mushrooms are starting to fry, mix in the frozen edemame and green beans and add 2 tbsp of water along with them. Let them fry for 5 more minutes, but lower the heat to medium.
Add in the chopped bell pepper, mix well and after a minute or so, stir in the drained rice noodles.
Finally, sprinkle on the chopped peanuts and enjoy.
