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.
Servings: 2 servings
Calories: 454kcal
Ingredients
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 | Sugar: 14g