I’m really starting to love tofu noodles – they’re healthy, GF, and so versatile. Here’s a few ways I’ve been using them lately!
In a soup with veggie broth, water chestnuts, broccolini, bamboo shoots, mushrooms, and carrots:
…Or, together with strips of daikon & kombu, snow pea shoots, and baby carrots:
…Or, they make a great stir-fry with bell peppers and baby spinach:
Pretty good stuff!