Sweet Potato Glass Noodles with Sesame Vegetables

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

Sweet Potato Glass Noodles with Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet Potato Glass Noodles with Sesame Vegetables

Delight in this vibrant dish featuring sweet potato glass noodles tossed with pan-fried tofu, crisp edamame, and an array of seasonal vegetables, all lightly coated in a savory sesame-soy dressing. The dish offers a satisfying balance of textures and flavors, from the tender noodles and golden tofu to the fresh crunch of stir-fried veggies, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

585kcal
Protein
34.7g
Fat
20.8g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

200 g Extra-Firm Tofu

50 g Sweet Potato Glass Noodles (dry)

1/2 cup Cooked Shelled Edamame

1 cup Mixed Stir-Fry Vegetables

1 teaspoon Sesame Oil

1 tablespoon Low-Sodium Soy Sauce

1 clove Garlic

1 teaspoon Toasted Sesame Seeds

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PREPARATION

  • 1

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

  • 2

    Cook the sweet potato glass noodles according to package instructions, then drain and set aside.

  • 3

    Heat a non-stick pan over medium heat and add the sesame oil. Sauté the minced garlic until fragrant.

  • 4

    Add the tofu cubes and stir-fry until lightly golden on all sides.

  • 5

    Mix in the cooked edamame and the mixed vegetables; stir-fry for 3-4 minutes until the vegetables are just tender.

  • 6

    Pour in the low-sodium soy sauce, stirring to evenly coat the ingredients.

  • 7

    Toss the cooked glass noodles into the pan, mixing well to combine all flavors.

  • 8

    Finish by sprinkling the toasted sesame seeds over the dish and serve warm.

Sweet Potato Glass Noodles with Sesame Vegetables

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

Sweet Potato Glass Noodles with Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet Potato Glass Noodles with Sesame Vegetables

Delight in this vibrant dish featuring sweet potato glass noodles tossed with pan-fried tofu, crisp edamame, and an array of seasonal vegetables, all lightly coated in a savory sesame-soy dressing. The dish offers a satisfying balance of textures and flavors, from the tender noodles and golden tofu to the fresh crunch of stir-fried veggies, finished with a sprinkle of toasted sesame seeds.

NUTRITION

585kcal
Protein
34.7g
Fat
20.8g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

200 g Extra-Firm Tofu

50 g Sweet Potato Glass Noodles (dry)

1/2 cup Cooked Shelled Edamame

1 cup Mixed Stir-Fry Vegetables

1 teaspoon Sesame Oil

1 tablespoon Low-Sodium Soy Sauce

1 clove Garlic

1 teaspoon Toasted Sesame Seeds

PREPARATION

  • 1

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

  • 2

    Cook the sweet potato glass noodles according to package instructions, then drain and set aside.

  • 3

    Heat a non-stick pan over medium heat and add the sesame oil. Sauté the minced garlic until fragrant.

  • 4

    Add the tofu cubes and stir-fry until lightly golden on all sides.

  • 5

    Mix in the cooked edamame and the mixed vegetables; stir-fry for 3-4 minutes until the vegetables are just tender.

  • 6

    Pour in the low-sodium soy sauce, stirring to evenly coat the ingredients.

  • 7

    Toss the cooked glass noodles into the pan, mixing well to combine all flavors.

  • 8

    Finish by sprinkling the toasted sesame seeds over the dish and serve warm.