Ginger-Garlic Kelp Noodle Stir Fry

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

Ginger-Garlic Kelp Noodle Stir Fry

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Kelp Noodle Stir Fry

Savor the fresh and vibrant flavors of this Ginger-Garlic Kelp Noodle Stir Fry, where silky kelp noodles meet crisp vegetables and protein-packed tofu. Enhanced by the aromatic kick of ginger and garlic along with a flavorful blend of soy and toasted cashews, this dish delivers a well-balanced meal that is as visually appealing as it is nutritious.

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NUTRITION

536kcal
Protein
32.7g
Fat
30.5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 package Kelp Noodles (200g)

200g Extra-Firm Tofu

1/2 cup Shelled Edamame (75g)

1 medium Red Bell Pepper (120g)

1/2 cup Snap Peas (50g)

1/4 cup Raw Unsalted Cashews (30g)

1 tablespoon Fresh Ginger (minced)

1 clove Garlic (minced)

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

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PREPARATION

  • 1

    Rinse the kelp noodles under cool water and drain well. Set aside.

  • 2

    Press the extra-firm tofu gently to remove any excess moisture and cut it into bite-sized cubes.

  • 3

    Heat a non-stick skillet over medium heat. Add the sesame oil, then toss in the minced ginger and garlic. Sauté briefly until fragrant.

  • 4

    Add the tofu cubes to the skillet and stir-fry for about 3-4 minutes until they begin to turn golden.

  • 5

    Mix in the shelled edamame, sliced red bell pepper, and snap peas. Continue stir-frying for another 3-4 minutes while keeping the vegetables crisp.

  • 6

    Gently fold in the kelp noodles and drizzle with low-sodium soy sauce. Toss everything together until well combined and heated through.

  • 7

    Remove from heat and sprinkle the raw cashews over the stir fry for an added crunch.

  • 8

    Serve immediately, enjoying the delightful blend of textures and spicy-sweet flavors.

Ginger-Garlic Kelp Noodle Stir Fry

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

Ginger-Garlic Kelp Noodle Stir Fry

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Kelp Noodle Stir Fry

Savor the fresh and vibrant flavors of this Ginger-Garlic Kelp Noodle Stir Fry, where silky kelp noodles meet crisp vegetables and protein-packed tofu. Enhanced by the aromatic kick of ginger and garlic along with a flavorful blend of soy and toasted cashews, this dish delivers a well-balanced meal that is as visually appealing as it is nutritious.

NUTRITION

536kcal
Protein
32.7g
Fat
30.5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 package Kelp Noodles (200g)

200g Extra-Firm Tofu

1/2 cup Shelled Edamame (75g)

1 medium Red Bell Pepper (120g)

1/2 cup Snap Peas (50g)

1/4 cup Raw Unsalted Cashews (30g)

1 tablespoon Fresh Ginger (minced)

1 clove Garlic (minced)

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

PREPARATION

  • 1

    Rinse the kelp noodles under cool water and drain well. Set aside.

  • 2

    Press the extra-firm tofu gently to remove any excess moisture and cut it into bite-sized cubes.

  • 3

    Heat a non-stick skillet over medium heat. Add the sesame oil, then toss in the minced ginger and garlic. Sauté briefly until fragrant.

  • 4

    Add the tofu cubes to the skillet and stir-fry for about 3-4 minutes until they begin to turn golden.

  • 5

    Mix in the shelled edamame, sliced red bell pepper, and snap peas. Continue stir-frying for another 3-4 minutes while keeping the vegetables crisp.

  • 6

    Gently fold in the kelp noodles and drizzle with low-sodium soy sauce. Toss everything together until well combined and heated through.

  • 7

    Remove from heat and sprinkle the raw cashews over the stir fry for an added crunch.

  • 8

    Serve immediately, enjoying the delightful blend of textures and spicy-sweet flavors.