Sesame-Ginger Kelp Noodle Stir-Fry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sesame-Ginger Kelp Noodle Stir-Fry

YOUR SOLIN GENERATED RECIPE

Sesame-Ginger Kelp Noodle Stir-Fry

Enjoy a vibrant and nutrient-packed stir-fry featuring silky kelp noodles tossed with extra firm tofu, edamame, and crisp vegetables in a zesty sesame-ginger sauce. This dish delivers a delightful blend of textures and flavors – from crunchy bell peppers and broccoli to the nutty finish of toasted sesame seeds – all while meeting your protein and calorie goals.

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NUTRITION

511kcal
Protein
38.8g
Fat
22.3g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

150g Kelp Noodles

300g Extra Firm Tofu

80g Shelled Edamame

1 medium Red Bell Pepper (120g)

1 cup Broccoli (90g)

1 small Carrot (50g)

1 tbsp Sesame Seeds

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger

1 clove Garlic

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PREPARATION

  • 1

    Rinse and drain the kelp noodles and set aside.

  • 2

    Press the tofu to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Steam or blanch the edamame briefly to soften if desired.

  • 4

    Thinly slice the red bell pepper, chop the broccoli into florets, and julienne the carrot.

  • 5

    In a small bowl, whisk together the low-sodium soy sauce, grated fresh ginger, and minced garlic to create the stir-fry sauce.

  • 6

    Heat a non-stick pan or wok over medium-high heat. Add the tofu cubes and lightly sauté until they begin to turn golden on the edges.

  • 7

    Add the red bell pepper, broccoli, carrot, and edamame to the pan, stirring frequently for 2-3 minutes until the vegetables are crisp-tender.

  • 8

    Gently toss in the kelp noodles and drizzle the prepared sauce over the mixture. Stir-fry for another 2 minutes, ensuring that all ingredients are evenly coated.

  • 9

    Finish by sprinkling the toasted sesame seeds over the stir-fry, then remove from heat and serve immediately.

Sesame-Ginger Kelp Noodle Stir-Fry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sesame-Ginger Kelp Noodle Stir-Fry

YOUR SOLIN GENERATED RECIPE

Sesame-Ginger Kelp Noodle Stir-Fry

Enjoy a vibrant and nutrient-packed stir-fry featuring silky kelp noodles tossed with extra firm tofu, edamame, and crisp vegetables in a zesty sesame-ginger sauce. This dish delivers a delightful blend of textures and flavors – from crunchy bell peppers and broccoli to the nutty finish of toasted sesame seeds – all while meeting your protein and calorie goals.

NUTRITION

511kcal
Protein
38.8g
Fat
22.3g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

150g Kelp Noodles

300g Extra Firm Tofu

80g Shelled Edamame

1 medium Red Bell Pepper (120g)

1 cup Broccoli (90g)

1 small Carrot (50g)

1 tbsp Sesame Seeds

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger

1 clove Garlic

PREPARATION

  • 1

    Rinse and drain the kelp noodles and set aside.

  • 2

    Press the tofu to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Steam or blanch the edamame briefly to soften if desired.

  • 4

    Thinly slice the red bell pepper, chop the broccoli into florets, and julienne the carrot.

  • 5

    In a small bowl, whisk together the low-sodium soy sauce, grated fresh ginger, and minced garlic to create the stir-fry sauce.

  • 6

    Heat a non-stick pan or wok over medium-high heat. Add the tofu cubes and lightly sauté until they begin to turn golden on the edges.

  • 7

    Add the red bell pepper, broccoli, carrot, and edamame to the pan, stirring frequently for 2-3 minutes until the vegetables are crisp-tender.

  • 8

    Gently toss in the kelp noodles and drizzle the prepared sauce over the mixture. Stir-fry for another 2 minutes, ensuring that all ingredients are evenly coated.

  • 9

    Finish by sprinkling the toasted sesame seeds over the stir-fry, then remove from heat and serve immediately.