Total Time
Prep 5 mins
Cook 10 mins

Low-calorie, low-carb, and virtually fat free; this spicy vegan stir-fry features tofu and portobello mushrooms.

Ingredients Nutrition

  • 85.04 g fresh Asian noodles (pancit, wonton, etc.)
  • 1 large portobello mushroom, sliced
  • 236.59 ml cabbage, shredded
  • 236.59 ml bean sprouts
  • 1 medium onion, sliced
  • 1 stalk bok choy, chopped
  • 170.09 g firm tofu, cut into 1/2 inch cubes (about 12-16)
  • 73.94 ml maggi seasoning, substitute 3 tablespoons soy sauce and 2 tablespoons of sugar
  • 14.79 ml red pepper flakes


  1. Heat a large skillet or wok over medium-high heat, oil is optional.
  2. Follow the preparation instructions for the style and brand of wonton noodles you choose to use, typically fresh noodles are boiled in plain unseasoned water for approximately 30-45 seconds. It is important that the noodles are not overcooked, but reamain "al dente" since they will continue to cook in the sauce and absorb the broth at Step 5.
  3. Add the vegetables to a large heated skillet or wok and stir-fry for approximately 3-4 minutes or until the vegetables have released their moisture and softened.
  4. Add tofu, chili and seasoning, continue to stir-fry for 2-3 minutes.
  5. Add pre-cooked wonton noodles, continue to stir-fry for approximately 1-2 minutes.
  6. Let stand for approximately 3-5 minutes, can be served warm or chilled, it's delicious either hot or cold!

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