Name: A Trip Down Memory Lane: California-Japanese Stir-Fried Rice Noodle Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz dried wide rice noodles (gluten-free); 2 tbsp high smoke point oil (e.g., avocado or grapeseed); 1 block (14 oz) extra-firm tofu, pressed and cubed; 8 oz shiitake mushrooms, sliced; 1 red bell pepper, thinly sliced; 1 small zucchini, sliced into half-moons; 1 cup sugar snap peas, trimmed; 3 scallions, sliced, whites and greens separated; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 3 tbsp gluten-free tamari or soy sauce; 2 tbsp mirin or dry sherry; 1 tbsp toasted sesame oil; 1 tsp sugar; 1/2 tsp freshly ground black pepper; 1 sheet nori, torn into small pieces; 1 tbsp toasted sesame seeds; Lime wedges, for serving

A Trip Down Memory Lane: California-Japanese Stir-Fried Rice Noodle Bowl

CookwithNewsletter

Inspired by the spirit of adventure and comfort, this bowl brings together flavors from California’s fresh produce and the umami-rich stir-fry techniques of Japanese market kitchens. The rice noodles are tossed at high heat for that elusive 'wok hei', while tofu and vibrant veggies soak up a savory, aromatic sauce. Torn nori and a scatter of sesame seeds add a final touch of memory—each bite a celebration of journeys taken and stories yet to come. Perfect for sharing after a busy day or as a centerpiece for family feasts, this bowl is a tribute to the moments that make a meal unforgettable.

Ingredients

Instructions

Soak rice noodles in a large bowl of hot tap water for 20-25 minutes until softened but still a little chewy. Drain and set aside.
Heat a wok or large nonstick skillet over high heat until smoking hot. Add 1 tbsp oil, swirl, then add tofu. Sear undisturbed 2-3 minutes until golden, then toss and brown all sides. Remove tofu to a plate.
Add remaining 1 tbsp oil to the wok. Add shiitake mushrooms, bell pepper, zucchini, and snap peas. Stir-fry with a forward scooping motion for 3-4 minutes until vegetables are vibrant and crisp-tender.
Push veggies to the side, add scallion whites, garlic, and ginger. Sauté 1 minute until fragrant.
Return tofu to the wok. Add drained rice noodles.
Whisk together tamari, mirin, sesame oil, sugar, and pepper in a small bowl. Pour sauce around the edge of the wok. Toss everything vigorously for 2-3 minutes until noodles are glossy and well coated. Add up to 1/4 cup water if too dry.
Turn off heat. Sprinkle in nori and scallion greens, gently toss.
Divide noodles among 4 bowls. Garnish with toasted sesame seeds and a squeeze of lime.