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Tofu, Zucchini and Red Pepper Spelt Mie Noodles

Tofu, Zucchini and Red Pepper Spelt Mie Noodles

Please tell me you eat and enjoy the taste of Mie Noodles. Please tell me you love them as much as I do.

Maybe you are a regular at Panda Buffet and they waste no time piling your little plastic tray with scoops of those stir fried Mie noodles when you walk in the door, while you watch protectively from the other side of the glass, because, why can’t they give you a bigger scoop like you got the last time? Pleeeease.

Or maybe, you know Mie Noodles from the good old days when you were young and your parents ordered takeout for dinner.

Or maybe, you’ve never eaten Mie Noodles and you’re giving the rest the side eye. Yes, you, sitting on your lofty chair judging the rest of us, wondering why anyone would eat cold noodles just before bed. You think you are not into the whole vegetables and noodles thing. In which case:

It’s time for you to get Mie Noodles in your life. Welcome. This is your inauguration day. We’ve all been waiting for you.

WHO KNEW how easy it would be to make Mie Noodles at home? Those of you that knew, WHY DIDN’T YOU TELL ME?

This meal doesn’t require any fancy or special ingredients. It’s basically a Mie noodles, zucchini and coconut milk combination.

You can make use of almost any vegetable and or protein. Vegetables and protein like: tofu, mushroom, Tempeh, onions, snap peas, cabbage, spinach, red pepper, broccoli, carrots.

And

You need a cream base. I TOTALLY recommend coconut milk. It’s the little thing that makes a lot of difference. 

For this recipe, we’ll be making use of (as the name suggests), coconut milk, tofu, garlic, ground red pepper and zucchini.

And in a magical moment, where the tofu, vegetables, noodles and the coconut milk combine together, you know you’ve reached the most exciting part of this whole adventure. The part where you mix the noodles with the vegetables and tofu on a fork and enjoy yourself. 

Easy Homemade Mei Noodles, served hot

Ingredients
6
Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Coconut, Olives, Soy

Ingredients

For the noodles

  • 12 cup coconut milk
  • 2 cloves garlic (minced)
  • 4 oz gluten free mie noodles
  • 2 tsps ground red pepper
  • 12 tablespoon olive oil
  • 12 tbsp sea salt
  • 1 large zucchini (grated)

For the tofu

  • 8 oz firm tofu (diced)
  • 12 tablespoon olive oil

Directions

  1. Preheat a big pot of water and boil the noodles for about 3-5 minutes until dente.
  2. Preheat a big skillet and fry the tofu until crisp in the olive oil for about 10-15 min.
  3. Use a big skillet and fry the garlic for in olive oil for about 1-2 minutes.
  4. Add the zucchini and the coconut milk and simmer everything four about 10-15 minutes to reduce the liquid.
  5. Serve the noodles with the zucchini and tofu on top, sprinkle it with red pepper.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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