Brown Rice Noodles with Bok Choy, Mushrooms & Tofu

When I’m feeling lazy and want comfort food quick and fast, I make something like this – a plate full of brown rice noodles with wilted bok choy, sautéed mushrooms and golden pan-fried tofu, tossed with a generous glug of soy sauce and a shake of salt and sprinkled with fresh chopped spring onions.

📝 Ingredients

• 1 large bowl of cooked brown rice noodles
• 2 cups of bok choy leaves
• 2 cups of sliced button mushrooms
• 1 cup of cubed tofu
• 3 tablespoons of gluten-free soy sauce
• 1/2 cup of chopped spring onions

👨‍🍳 Instructions

1. 1In a large skillet over medium-high heat, add a little oil and place sliced mushrooms in a single layer
2. 2Let mushrooms cook and only flip them when the bottom is golden brown, then let the other side cook until brown as well. Set aside.
3. 3In the same skillet, add a bit more oil and pan-fry tofu cubes, flipping over when the bottom side is brown, and letting the other side brown as well. Set aside.
4. 4Salute the bok choy leaves for 1 minute or two until just softened
5. 5Add in brown rice noodles, drizzle gluten-free soy sauce and toss well
6. 6Add in cooked mushrooms and tofu and mix well
7. 7Sprinkle with chopped spring onions before serving.