Brown Rice Noodles with Bok Choy, Mushrooms & Tofu

Ingredienti

• 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

Preparazione

1. 1

   In a large skillet over medium-high heat, add a little oil and place sliced mushrooms in a single layer

2. 2

   Let 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. 3

   In 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. 4

   Salute the bok choy leaves for 1 minute or two until just softened

5. 5

   Add in brown rice noodles, drizzle gluten-free soy sauce and toss well

6. 6

   Add in cooked mushrooms and tofu and mix well

7. 7

   Sprinkle with chopped spring onions before serving.