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Spicy Szechuan Style Glass Noodles with Tofu & Garlicky Greens
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2 or 4 Serving Dinner

Spicy Szechuan Style Glass Noodles

with Tofu & Garlicky Greens

Tags: Gluten-Free High-Protein <600 Calories Nut-Free Chef's Choice Less Prep
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
500
FAT
16g
CARBOHYDRATES
65g
PROTEIN
27g

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INGREDIENTS

  1. 1 oz sherry vinegar
  2. 2 tbsp tamari
  3. 1 tsp turbinado sugar
  4. 1 tbsp chili garlic sauce
  5. 3.5 oz sweet potato glass noodles
  6. 3 garlic cloves, peeled and minced (divided)
  7. 1 oz fresh ginger, peeled and minced
  8. 6 oz brassica blend
  9. 10 oz organic extra firm tofu, crumbled
  10. 1 tsp white sesame seeds
  11. 1 tbsp sesame oil
  12. 2 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: sesame, soy
Tools: Foil-lined baking sheet, Medium saucepan
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
500
FAT
16g
CARBOHYDRATES
65g
PROTEIN
27g

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INSTRUCTIONS

1
Make the sauce

Bring a medium saucepan of salted water to a boil for the glass noodles. In a medium bowl, add the vinegar, tamari, sugar, chili garlic sauce, and 3 tbsp water and stir to combine. Set aside. (4-serving meal: use 6 tbsp water)

2
Boil noodles

Add glass noodles to the boiling water and cook until noodles are tender, 5 to 6 minutes. Drain and rinse noodles with cold water to stop the cooking process. Cut noodles into bite-size pieces with kitchen shears, or place noodles on a cutting board and roughly chop into bite-size pieces with a knife. Place the saucepan back on the stove for the next step. TIP: The noodles are easier to cut the longer they sit and become more solid.

3
Cook the tofu

Heat 1 tbsp vegetable oil in the medium saucepan over medium-high heat. Add just 2 cloves garlic and ginger. Cook, stirring occasionally, until fragrant, 2 to 3 minutes. Pour in the sauce mixture and cook until starting to thicken, 2 to 3 minutes. Add in the tofu and noodles, stirring constantly until all the tofu and noodles are coated, 3 to 5 minutes. (4-serving meal: use 2 tbsp vegetable oil, 4 cloves garlic)

4
Broil brassicas and finish noodles

Place the oven rack in the top third and set your oven to broil. Add brassicas, remaining garlic, 1 tbsp vegetable oil, and a pinch of salt and pepper to a foil-lined baking sheet. Broil the greens until bright green and crisp-tender, 3 to 4 minutes. (4-serving meal: use 2 tbsp vegetable) TIP: All broilers are different, so watch carefully.

5
Serve

Divide the spicy Szechuan glass noodles and tofu between two bowls and top with garlicky greens. Add sesame seeds, a pinch of salt, and sesame oil to a small bowl and stir to combine. Drizzle sesame mixture on top. Enjoy!

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