Lime Ponzu Noodle Stir-Fry with Vegetables

Bright, savory, and packed with vegetables, this lime ponzu stir-fry is an easy weeknight dinner that is exciting without being overly complicated. Toss rice noodles in a citrusy ponzu-lime sauce, load it up with your favorite vegetables, and finish with your choice of plant-based protein. It is flexible and forgiving, designed to work with what you already have in the fridge.

Course dinner, lunch, Main Course

Cuisine Asian, Fusion, Japanese

Keyword healthy, quick, stir-fry, vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 482kcal

Author Rachel Conners

Ingredients

7 ounces rice noodles
1 16-ounce package tempeh or tofu cubed, you can also use any other protein you prefer
1-2 tablespoons neutral oil plus more as needed
7-8 cups mixed vegetables of your choice broccoli, chard, bell peppers, carrots, mushrooms, etc.
Optional garnishes: scallions sesame seeds, chili crisp, extra lime wedges

Lime Ponzu Stir Fry Sauce

¾ cup ponzu sauce gluten-free if needed
6 tablespoons tamari or soy sauce
Zest of 2 limes
3 tablespoons fresh lime juice
1 tablespoon rice vinegar or apple cider vinegar
2 teaspoons maple syrup
2 teaspoons toasted sesame oil
3-4 teaspoons freshly grated ginger
3-4 cloves garlic finely grated
1-2 teaspoons chili garlic sauce or sambal oelek to taste

Instructions

Cook the wide rice noodles according to package directions until just al dente. Drain, rinse briefly with cool water, and toss with a small splash of oil to prevent sticking. Set aside.
7 ounces rice noodles
If desired and using, steam the tempeh for 5–8 minutes to remove bitterness, then pat dry.
1 16-ounce package tempeh or tofu
Heat a large wok or wide skillet over medium-high heat and add oil. Add the tempeh or tofu (or protein of choice) and cook until deeply golden and crisp on all sides, 6–8 minutes. Transfer to a plate and set aside.
Add a little more oil to the pan if needed, then add the slow-cooking vegetables, like onion, carrots, broccoli stems, etc. Stir fry for 3–5 minutes until softened and lightly caramelized.
1-2 tablespoons neutral oil, 7-8 cups mixed vegetables of your choice
Add the softer veggies, like bell peppers, chard, bok choy, snap peas, etc. and cook for 1–2 minutes until just tender but still crisp.
Add the leafy greens and toss until just wilted.
Whisk all sauce ingredients together. Add the cooked rice noodles to the pan and pour in about three-quarters of the sauce. Toss constantly for 45–60 seconds until noodles are glossy and evenly coated.
¾ cup ponzu sauce, 6 tablespoons tamari, Zest of 2 limes, 3 tablespoons fresh lime juice, 1 tablespoon rice vinegar or apple cider vinegar, 2 teaspoons maple syrup, 2 teaspoons toasted sesame oil, 3-4 teaspoons freshly grated ginger, 3-4 cloves garlic, 1-2 teaspoons chili garlic sauce or sambal oelek
Return the tempeh to the pan, add the remaining sauce and a splash of noodle cooking water as needed, and toss gently to combine. Remove from heat and finish with additional lime juice to taste.
Serve hot with desired garnishes.
Optional garnishes: scallions

Nutrition