Vegan Stir-Fry Noodles (With Crispy Tofu)

This Vegan Stir-Fry Noodles recipe is the perfect easy and comforting meal to throw together with whatever veggies you can find in your fridge.

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Vegan Stir-Fry Noodles (With Crispy Tofu)

If the idea of a simple and comforting Asian dish fires you up, you are in the right place. This quick vegan stir-fry noodles recipe is the perfect easy and healthy dinner recipe, ready in just 20 minutes.

Much like my Coconut Lentil Curry or Chickpea Curry, it comes together in no time.

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Veggies are the star of this meal! There is a lot of them! Sure, noodles play an important part but colorful vegetables are what makes this recipe so special. Don’t be afraid to go overboard with them. Plus the crispy pan-fried tofu infused with the tasty stir-fry sauce is simply divine.

Let’s get cooking!

What you’ll need for these stir-fry noodles

Sauce

This sauce is so easy. It requires just a handful of ingredients, but it’ll make the most delicious stir-fry!

• Soy sauce: I used regular low sodium soy sauce, but you can add some dark soy sauce if you want to make your noodles slightly darker.
• Garlic
• Ginger: fresh or dry
• The juice of one lime or half a lemon
• Water

Stir-Fry

• Noodles: I used udon noodles, but you can pretty much use any noodles you have in your pantry. And if you want a low-carb version, you can use zucchini noodles or any other spiralized veggie. Use rice noodles to make this recipe gluten-free.
• Veggies: I used bok choi, red bell peppers, carrots, and green onions. But, again, feel free to use whatever you have in the fridge. What I love about this recipe is how versatile it can be. You can use anything you find in your fridge or freezer: broccoli, spinach, cabbage, kale, mushrooms, or other Asian greens. 
• Tofu: You’ll need firm tofu, chopped into small cubes. If you don’t have tofu, you can simply skip it. But it adds some extra proteins to the noodles. An alternative vegan protein is a cup of edamame beans.
• Oil: I used sesame oil, but you can use any oil you have.
• Ginger: I used freshly grated ginger, but you can also use ginger powder. 
• Chili: I used fresh chili, but dry chili flakes work just as well. If you don’t love spicy food, skip the chili.
• Garlic
• Green onions

How to cook these noodles

1. Make the sauce: Simply mix all the ingredients in a small bowl or a jar.
2. Wash and chop the veggies: If you are using greens like Bok Choi, Swiss chard, or any other Asian greens with big stems, make sure to separate the leaves from the stems and cut the stems into thin strips. Chop carrots and peppers into thin inch strips, about two inches long, as they’ll cook faster. 
3. Cook the noodles: Soak the noodles in hot water, following the packet directions, then drain.
4. Pan-fry the tofu: Cut the tofu into small cubes. Mix the tofu with half of the sauce. In a large pan or wok, heat 1 tbsp of sesame oil over high heat. Cook the tofu on all sides until golden brown. this should take 3-4 minutes. Remove from the pan.

5. Stir-Fry the veggies: In the same pan or wok, add the crushed garlic and chili, and cook for 30 seconds. Then add carrots, bell peppers, and greens, and cook for 2-3 minutes. Then add any other veggies and green leaves and cook for another couple of minutes.

6. Mix and serve: Finally, add the cooked noodles, crispy tofu, and the remaining sauce. Toss well for a couple of minutes.
7. Garnish and serve: Sprinkle the noodles with sesame seeds and green onions and serve. 

How to meal prep stir-fry noodles

I really think these noodles are best served fresh.

But there is an easy way you can meal prep these in advance:

• Prep the sauce, tofu, and veggies ahead of time: you can cook the veggies and tofu ahead of time and keep them in an airtight container in the fridge for 3-4 days. Once you are ready to cook, simply soak the noodles, reheat the veggies and tofu in a pan. Mix with the noodles, add the sauce, and serve. 

And if you have any leftovers, simply store them in the fridge for 2-3 days. When it’s time to reheat them, put them in a microwave or back into a pan, adding some water or vegetable broth to loosen them up a bit.

I would avoid freezing them.

Why I love these Tofu Stir Fry Noodles

• So easy to make
• Incredibly delicious
• Made with wholesome, nutritious ingredients
• Filled with plant-based protein
• Naturally vegan, and can be easily made gluten-free by using rice noodles

More quick and easy dinner recipes to try:

If you liked these vegan stir-fry noodles, have a look at these other delicious recipes:

• Coconut Lentil Curry
• Chickpea Curry
• Tuscan Kale Pesto Pasta
• One-Pan Mexican Quinoa

Print Recipe

5 from 1 vote

Vegan Stir-Fry Noodles

This Vegan Stir-Fry Noodles recipe makes a quick and comforting dinner, easy to throw together in less than 30 minutes.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: Asian

Servings: 2 servings

Calories: 454kcal

Author: Sara @ Gathering Dreams

Ingredients

USMetric

Sauce

• 4 tablespoons low sodium soy sauce
• 2 tablespoons water
• The juice of 1 lime - (or the juice of 1/2 lemon)
• 1 tablespoon freshly grated ginger - (or 1 teaspoon ginger powder)

Stir Fry

• 5 oz udon noodles - (or any other type of Asian noodles – opt for rice noodles to make it gluten-free)
• 5 oz firm tofu
• 1 tablespoon oil - (sesame oil or any other vegetable oil)
• 2 garlic cloves - minced
• 3 cups bok choy - (or any other veggies, see notes)
• 2 medium carrots - (or any other veggies, see notes)
• 1 red bell pepper - (or any other veggies, see notes)
• 1/2 teaspoon chopped fresh chili - (or 1/4 tsp dry chili flakes)

Toppings

• 2 teaspoons sesame seeds - (optional)
• Finely sliced green onions - (optional)

Instructions

• Mix all the sauce ingredients in a small bowl or a jar.
• Wash and chop the veggies into strips and chop the tofu into small cubes.
• Soak the noodles in hot water, following the packet directions, then drain.
• Mix the tofu with half of the sauce. In a large pan or wok, heat 1 tablespoon of sesame oil over high heat. Cook the tofu on all sides until golden brown and crisp for 3-4 minutes. Remove from the pan.
• In the same pan or wok, add the minced garlic cloves and chili and cook for 30 seconds. Then add carrots and bell peppers and cook for 2-3 minutes. Then add any other veggies and green leaves and cook for another 2 minutes.
• Add the cooked noodles and the remaining sauce. Toss well for a couple of minutes. If you like your noodles darker or more seasoned add extra soy sauce.
• Sprinkle the noodles with sesame seeds and green onions and serve.

Notes

Noodles: I used udon noodles, but you can pretty much use any Asian noodles you have like rice noodles, vermicelli noodles, glass noodles. Dare I say, you can even use spaghetti if it’s all you have! And if you want a low-carb version, you can use zucchini noodles or any other spiralized veggie. 

Veggies: You can use anything you find in your fridge or freezer like broccoli, spinach, cabbage, kale, mushrooms, or other Asian greens. 

 

Tofu: You’ll need firm tofu that has been pre-pressed. Otherwise, make sure to squeeze it to remove the access water. You can use 1 cup of edamame beans instead.

 

Leftovers: Store them in the fridge for 2-3 days in an airtight container. When it’s time to reheat them, put them in a microwave or back into a pan, adding some water or vegetable broth to loosen them up a bit.

Nutrition

Calories: 454kcal | Carbohydrates: 65g | Protein: 22g | Fat: 14g | Saturated Fat: 1g | Sodium: 2034mg | Potassium: 643mg | Fiber: 9g | Sugar: 14g | Vitamin A: 16745IU | Vitamin C: 127mg | Calcium: 244mg | Iron: 3mg