Gluten-Free Spring Veggie Stir Fry with Noodles

Fresh snow peas, scallions, sprouts, and carrots combine with tofu and noodles for a fresh, fragrant version of the classic stir fry. Fried or smoked tofu can easily be found in Asian supermarkets, but if you can’t find either, feel free to leave the tofu out.

Serves 4 to 6

What You Need:

For the noodles:
1 8-ounce package thick white rice noodles, cooked, drained
Salt, to taste
Sesame oil, to taste

For the dressing:
1/4 cup water
1 tablespoon gluten-free soy sauce
3 tablespoons creamy nut butter
1 teaspoon grated ginger
1/2 tablespoon Sriracha
Zest of 1 lime

For the stir fry:
1 15-ounce package fried or smoked tofu
1 cup unsalted roasted peanuts
2-1/2 tablespoons sesame oil, divided
1/2 cup snow peas, strings removed
3/4 cup chopped asparagus
2 medium carrots, sliced into coins
1/4 cup soybean sprouts
1/3 cup scallions, chopped
3/4 cup fresh broccoli florets

What You Do:

1. In a medium bowl, add noodles, salt lightly, and drizzle with a touch of sesame oil.
2. For the dressing, in a medium bowl whisk together all ingredients. Coat noodles with dressing until evenly coated.
3. In a large frying pan over medium-high heat, toss together tofu, peanuts, and 1 tablespoon of sesame oil and sauté until browned, about 7 minutes. Set aside. Add remaining sesame oil, snow peas, asparagus, carrots, sprouts, scallions, and broccoli and sauté, stirring often, until vegetables are brightly colored and slightly tender. Combine veggies with tofu and peanut mixture.
4. To serve, divide noodles evenly among serving bowls and top with veggies, tofu, and peanuts. Serve hot.

Photo coutesy of Allyson Kramer