Fill pot with water, bring to a boil, and cook noodles until just tender, about 4 minutes. Drain, rinse thoroughly under cold water (stirring with wooden spoon if necessary), drain, and set aside.
Meanwhile, combine soy sauce, vinegar, hot sauce, mirin, and maple syrup, and set aside. Thinly slice white parts of scallions and cut green parts into 1-inch pieces. Set aside in separate bowls.
Heat oil over medium-high heat until it starts smoking. Add white part of scallions, mushrooms, carrots, and garlic and fry, stirring constantly, until tender, about 2-3 minutes.
Stir in sauce and tofu and continue cooking, stirring constantly, until most of the liquid has boiled about, about 4 minutes. Add coconut milk and continue cooking until sauce is reduced and thickened, 3-4 minutes.
Stir in noodles, sprouts, and peanuts and cook, stirring constantly, for a minute or two.
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 358 (54%)|
|Amt Per Serving||% DV|
|Total Fat 39.7g||53 %|
|Saturated Fat 21.1g||105 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 0mg||0 %|
|Sodium 840.8mg||29 %|
|Potassium 694.5mg||18 %|
|Total Carbohydrate 66g||19 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 60.5g|
|Protein 18.3g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 664
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