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Glass noodles with veggies and tofu

Glass Noodles With Veggies and Tofu

Since the pandemic forbad us from traveling and going to restaurants, my stomach started to be annoyed by the endless pasta and risotto I ate during the lockdown in Italy after 2 years of living abroad.

I then decided it was about time to explore the Asian cuisine I love so much. These noodles are easy and fast to replicate at home with little effort but big satisfaction!

I bought some glass noodles, firm tofu and veggies, all low in FODMAPs.

Please beware that it's very important to soak the noodles in warm water for at least 30 minutes prior to the cooking to make them low FODMAP. Same with tofu, you need to buy the firm or the extra firm to avoid unwanted and unpleasant reactions from your gut.

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My family loved the dish. It is juicy and tasty. I have to admit I am really proud of the result as my first approach to Asian cuisine!

Enjoy this colorful plate!

Makes: 4 servings
Serving size: a bowl each
Prep time: 40 minutes
Cooking time: 10 minutes

Ingredients for glass noodles with veggies and tofu:

  • 8 oz of glass noodles
  • 4 oz of carrots
  • 4 oz of zucchini
  • 1 oz of bell peppers
  • 4 oz of firm tofu
  • 4 tbs of gluten-free soy sauce
  • 1 cup of water
  • 4 tablespoons of vegetable oil
  • 1 teaspoon of sesame oil
  • salt and pepper to adjust

Directions for glass noodles with veggies and tofu:

  1. Soak the noodles in warm water for 30 minutes
  2. Remove the firm tofu from its container and drain it as much as possible. I use a cotton cloth and put pressure on it
  3. Peel and cut the carrots to matchstick-size, do the same with the zucchini
  4. Put the vegetable oil on a wok and put it on high heat
  5. Once hot, add the veggies and sautee for about 5 minutes
  6. Cut the tofu into a french fries size
  7. In a different pan, add some of the oil and sautee the tofu for a few minutes, until brown and a little crispy
  8. Once the noodles are ready, if necessary, cut them with a scissor
  9. Add them to the pan with the veggies and add the cup of water
  10. Mix, then add the soy sauce and tofu
  11. Let it cook at high heat while mixing until the water has been absorbed, for about 5 minutes
  12. Add some salt if needed and a scrunch of pepper
  13. Once ready, add a teaspoon of sesame oil and one of vegetable oil to add shine and an exciting flavor
  14. Serve it into your favorite bowl

Nutrition facts

Per Serving

  • calories: 580
  • dietary fiber: 3.8g
  • potassium: 288mg
  • protein: 7g
  • saturated fat: 3.3g
  • sodium: 969mg
  • total carbohydrates: 101.1g
  • total fat: 17g
Photograph by Tiziana Boaro. All rights reserved. Used with permission.

Disclaimer: does not provide any express or implied warrant toward the content or outcome of any recipe.

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