Asian Noodle, Tofu, and Vegetable Stir-Fry

Stir-fries feel so easy and undemanding. This one is even more so because it has cellophane noodles right in it, making it a one-dish meal. Soaked dried mushrooms add flavor to the stock.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 29%
  • Fat: 6.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 2.8g
  • Protein: 10.3g
  • Carbohydrate: 27.4g
  • Fiber: 6.1g
  • Cholesterol: 0.0mg
  • Iron: 2.6mg
  • Sodium: 539mg
  • Calcium: 206mg


  • 2 ounces uncooked bean threads (cellophane noodles)
  • 1/2 ounce dried wood ear mushrooms (about 6)
  • 1 cup boiling water
  • 2 teaspoons peanut oil or vegetable oil
  • 1 cup coarsely chopped onion
  • 1 tablespoon minced seeded jalapeño pepper
  • 2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 3 cups (1/4-inch) diagonally sliced carrot (about 1 pound)
  • 1/4 teaspoon salt
  • 7 cups (1-inch) sliced bok choy
  • 2 tablespoons low-sodium soy sauce
  • 1 (12.3-ounce) package reduced-fat firm tofu, cubed
  • 3 tablespoons water
  • 2 teaspoons cornstarch
  • 1 teaspoon dark sesame oil or chili oil


  1. Place noodles in a large bowl; cover with warm water. Let stand 20 minutes. Drain; set aside.
  2. Combine the mushrooms and boiling water in a bowl; let stand for 20 minutes. Strain through a sieve into a bowl, reserving the mushroom liquid. Cut mushrooms into strips.
  3. Heat peanut oil in a wok or nonstick Dutch oven over medium-high heat. Add onion, jalapeño, ginger, and garlic; stir-fry for 1 minute. Add mushrooms, carrot, and salt; stir-fry 2 minutes. Stir in 1/4 cup reserved mushroom liquid; cover and cook 3 minutes or until carrots are crisp-tender and liquid evaporates.
  4. Add bok choy; stir-fry 1 minute. Stir in noodles, remaining mushroom liquid, soy sauce, and tofu; cook for 2 minutes.
  5. Combine 3 tablespoons water and cornstarch; pour into pan. Bring to a boil; cook 2 minutes or until slightly thick. Drizzle with sesame oil.
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