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  1. Recipe

Rainbow Noodles

4 servings

Source: Natural Vegan Kitchen by Christine Waltermyer

Rainbow Noodles

This colorful and easy-to-make dish creates a striking presentation. The rainbow of colorful vegetables provides a broad spectrum of vitamins and antioxidants.

About the Recipe

286 Calories · 8 g Protein · 5.3 g Fiber
Gluten-free · Nut-free

Ingredients

Makes 4 Servings


  • red onion (1/2)
  • garlic (2 cloves)
  • ginger (1/2 inch (1.3 centimeters) )
  • iodized salt (1/8 teaspoon (0.6 milliliter) )
  • red cabbage (1/4 head)
  • carrot (1)
  • gluten-free noodles (8 ounces (227 grams))
  • broccoli (1/2 head)
  • cubed ready-made baked marinated tofu (1 cup (240 grams))
  • corn kernels (1/2 cup (83 grams))
  • wheat-free tamari (1 tablespoon (15 milliliters))
  • maple syrup (2 teaspoons (10 milliliters))
  • brown rice vinegar (2 teaspoons (10 milliliters))
  • fresh parsley (1/4 bunch)

Directions

  1. Heat the 2 tablespoons (30 milliliters) water in a large skillet over medium heat. Thinly slice the onion into half-moons. Add the sliced onion, minced garlic, peeled and minced ginger, and a pinch of salt (optional). Cook and stir for 3 minutes.



  2. Add the cabbage, about 2 cups (218 grams) thinly sliced, and 1 cup (122 grams) matchstick-style carrots, and cook and stir for 1 minute. Cook the noodles according to the package directions.



  3. Chop broccoli spears—about 1/2 cup (45 grams). Add the cooked noodles, broccoli, tofu, corn (fresh or frozen), tamari, syrup (can use gluten-free brown rice syrup, if preferred), and vinegar. Stir gently. (I like to use bamboo cooking chopsticks for this.) Cover and cook for 5 to 10 more minutes, or until all the vegetables are tender but still brightly colored. Serve hot, garnished with the chopped parsley.



  4. Note: To make homemade baked marinated tofu, preheat the oven to 350 F (177 C). Slice 14 ounces (397 grams) of firm or extra-firm tofu into bite-sized cubes. Spread the cubes in a single layer on a baking sheet and sprinkle them evenly with 1 tablespoon (15 milliliters) of wheat-free tamari. Bake for 30 minutes, carefully turning the cubes over after 15 minutes.



Nutrition Facts

Per serving:
Calories: 286
Fat: 3.1 g 
     Saturated Fat: 0 g
     Calories from Fat: 9.2%
Cholesterol: 0 mg 
Protein: 8 g 
Carbohydrates: 66 g 
Sugar: 6.4 g 
Fiber: 5.3 g 
Sodium: 290 mg 
Calcium: 57 mg 
Iron: 1.8 mg 
Vitamin C: 47 mg
Beta-Carotene: 2,076 mcg
Vitamin E: 0.4 mg