Fresh yuba can also be used as a gluten-free noodle alternative, and it’s also rich in protein and has zero cholesterol. Simply slice the yuba into thin strips and lightly steam. Our friend Minh over at Hodosoy brand offers prepared yuba noodles that come pre-seasoned, although we typically prefer them plain so we can season them however we like.
In this recipe, we’re using pre-cooked yuba. To use it, simply open the package, untangle it, then add it to the stir fry. It’s noodle-like quality goes well with any fresh herbs and veggies you like. Here we’ve combined it with kale, cilantro and some thai chili to create a wicked fresh “noodle” bowl. Slurping is encouraged.