Carrot-Cabbage Asian Stir-Fry

The Ingredients

2 carrots

2 cups shredded cabbage

organic, sprouted tofu- approx. 6 oz

2 eggs

rice noodles

2 tbsp sesame oil

1 tbsp canola oil
sriracha garlic-chili sauce

soy sauce

rice vinegar

1 tsp. fresh ginger

sesame seeds
chili flakes


First, cube your tofu into small pieces. In a pan, add sesame oil and canola oil at medium heat. Evenly cook the tofu for a few minutes each side. Yes, this means you need to turn over each piece individually. Sautéeing tofu this way ensures a non-spongey texture and it absorbs all the flavor of the oil combination. Set tofu aside and let sit on paper towels to drain out extra oil.

Sautéeing the tofu

The sauces

In a pot, bring water to a boil and add rice noodles. Cook for about 7 minutes (but this depends on the type of noodle). Kame noodles are delicious, all-natural, and only contain two ingredients- rice and water. While the noodles are cooking...

Use around 1 tbsp total of sesame and canola oil to coat the pan. Add shredded cabbage (I did this by hand) and shred carrots. Grate fresh ginger and add to the mix. I like a slight crunch to both veggies, so you only need a few minutes to retain this texture.

Cabbage-carrot stir fry

Add rice noodles to a bowl. Then, add vegetables to the rice noodles. In the same pan, scramble two eggs. Remove from heat and mix into rice noodle and vegetable mixture. Mix in all ingredients well. 

Top with rice vinegar, soy sauce, sriracha, add some red pepper flakes, and sesame seeds. You can also add peanuts for additional protein/crunch.

The final product!