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Top view of plate with vegan noodles with crispy tofu
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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



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

Stir Fry

  • 5 oz udon noodles - (or any other type of Asian noodles)
  • 5 oz firm tofu
  • 1 tbsp oil - (sesame oil or any other oil)
  • 1 garlic clove
  • 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 tsp chopped fresh chili - (or 1/4 tsp dry chili flakes)


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


  • 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 tbsp 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 crushed garlic clove and chili and cook for 30 seconds. Then add carrots, bell peppers, and greens stems, and cook for 2-3 minutes. Then add any other veggies and green leaves and cook for around 1 minute.
  • 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.


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.


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