Garlic Ginger Noodles with Crunchy Stir-Fried Vegetables

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

Garlic Ginger Noodles with Crunchy Stir-Fried Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Ginger Noodles with Crunchy Stir-Fried Vegetables

A vibrant bowl of whole wheat noodles tossed with a savory garlic-ginger sauce, stir-fried tofu, edamame, and crisp mixed vegetables. This dish packs a satisfying crunch and a burst of umami flavors, perfect for a light yet protein-packed meal.

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NUTRITION

553kcal
Protein
34.4g
Fat
18.5g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Noodles (56g)

200 grams Firm Tofu

1/2 cup Shelled Edamame (75g)

1 cup Mixed Stir-Fry Vegetables (150g)

2 cloves Garlic (6g)

1 inch Fresh Ginger (2g)

1 tsp Sesame Oil (5g)

1 tbsp Low Sodium Soy Sauce (15g)

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PREPARATION

  • 1

    Cook whole wheat noodles according to package directions until al dente, then drain and set aside.

  • 2

    Press the tofu to remove excess moisture and cut into small cubes.

  • 3

    Heat the sesame oil in a large skillet or wok over medium heat. Add minced garlic and ginger, sautéing until fragrant (about 30 seconds to 1 minute).

  • 4

    Add the tofu cubes and stir-fry for about 3-4 minutes until they start to turn golden on the edges.

  • 5

    Mix in the shelled edamame and stir-fry vegetables. Continue tossing for another 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Pour in the low sodium soy sauce and toss the ingredients to evenly coat.

  • 7

    Add the cooked noodles to the skillet, stirring well to combine all flavors.

  • 8

    Taste and adjust seasoning if needed, then serve hot.

Garlic Ginger Noodles with Crunchy Stir-Fried Vegetables

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

Garlic Ginger Noodles with Crunchy Stir-Fried Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Ginger Noodles with Crunchy Stir-Fried Vegetables

A vibrant bowl of whole wheat noodles tossed with a savory garlic-ginger sauce, stir-fried tofu, edamame, and crisp mixed vegetables. This dish packs a satisfying crunch and a burst of umami flavors, perfect for a light yet protein-packed meal.

NUTRITION

553kcal
Protein
34.4g
Fat
18.5g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Noodles (56g)

200 grams Firm Tofu

1/2 cup Shelled Edamame (75g)

1 cup Mixed Stir-Fry Vegetables (150g)

2 cloves Garlic (6g)

1 inch Fresh Ginger (2g)

1 tsp Sesame Oil (5g)

1 tbsp Low Sodium Soy Sauce (15g)

PREPARATION

  • 1

    Cook whole wheat noodles according to package directions until al dente, then drain and set aside.

  • 2

    Press the tofu to remove excess moisture and cut into small cubes.

  • 3

    Heat the sesame oil in a large skillet or wok over medium heat. Add minced garlic and ginger, sautéing until fragrant (about 30 seconds to 1 minute).

  • 4

    Add the tofu cubes and stir-fry for about 3-4 minutes until they start to turn golden on the edges.

  • 5

    Mix in the shelled edamame and stir-fry vegetables. Continue tossing for another 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Pour in the low sodium soy sauce and toss the ingredients to evenly coat.

  • 7

    Add the cooked noodles to the skillet, stirring well to combine all flavors.

  • 8

    Taste and adjust seasoning if needed, then serve hot.