Carrot Noodle Stir Fry with Bok Choy
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This carrot noodle stir fry packs a punch! It’s carrot noodles, crispy tofu, and tender bok choy, wok-fried in a ginger-sesame sauce. It’s a quick, easy meatless meal for weeknights, ready in just 30 minutes!
This carrot noodle stir fry is one of my favorite ways to turn a pile of vegetables into a dinner that feels exciting. Tender carrot noodles, crispy tofu, and a savory-sweet sauce come together in a meal that’s light, satisfying, and packed with flavor.
The sauce is what makes this recipe so craveable. Soy sauce, rice vinegar, sesame oil, ginger, lime, and a touch of brown sugar create the perfect balance of salty, tangy, sweet, and spicy. As the carrot noodles cook over high heat, they become surprisingly sweet and nutty, making them irresistible even to carrot skeptics.
Crispy tofu and tender bok choy add plenty of texture and substance, while a sprinkle of sesame seeds, cilantro, and green onions takes everything over the top. It’s quick enough for a weeknight and proof that a vegetable-packed dinner can be every bit as satisfying as takeout.
How to make carrot noodles
Don’t worry, if you don’t have a spiralizer, you can still make carrot noodles. A spiralizer easily turns vegetables and fruits into noodles, but you can also use a julienne peeler, or a regular vegetable peeler.
Simply lay the carrot flat on the cutting board, hold the peeler in one hand, then run it from the top of the carrot to the bottom. Rotate the carrot every few peels until the carrot gets too small to handle.
Count on 2-3 carrots per person, and if your carrots are organic there’s no need to peel them. Carrot noodles are ready when they are al dente (or just begin to soften).
What to serve with carrot noodle stir fry
The beautiful thing about this carrot noodle stir fry is that it’s a complete meal on its own. Serving a crowd? It pairs well with other Asian-inspired side dishes like our Asian eggplant or gyozas with ponzu sauce.
Carrot Noodle Stir Fry Recipe with Bok Choy
Ingredients
Ginger Sesame Sauce
- 2 tablespoons EACH: rice vinegar and soy sauce
- 1 tablespoon EACH: cornstarch, dark sesame oil, and minced ginger
- 1 teaspoon EACH: brown sugar and sriracha
- 3 cloves garlic (finely minced)
- Juice from 1 lime
The Crispy Tofu
- 2 tablespoons coconut oil
- 16 ounce package of medium tofu (cut into squares)
- 1 tablespoon soy sauce
The Carrot Noodle Stir Fry
- 5 large carrots
- 1 tablespoon coconut oil
- 3 baby bok choy
- Cilantro, lime slices, and sesame seeds (to serve)
Instructions
- In a medium-sized bowl, whisk the ginger sesame sauce ingredients.2 tablespoons EACH: rice vinegar and soy sauce, 1 tablespoon EACH: cornstarch, dark sesame oil, and minced ginger, 1 teaspoon EACH: brown sugar and sriracha, 3 cloves garlic, Juice from 1 lime
- Dry the tofu with paper towels. Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the tofu and cook until it's golden and crispy Remove the tofu from the pan, place it into a small dish, and toss it with soy sauce.16 ounce package of medium tofu, 1 tablespoon soy sauce, 2 tablespoons coconut oil
- While the tofu is frying, use your spiralizer to make noodles from the carrots. You could also use a julienne peeler or cut the carrots into long, thin strips with a sharp knife.5 large carrots
- Heat the oil in a wok or a large frying pan over medium-high heat. Add the carrot noodles and baby bok choy and toss a few times. Cover the pan and let the noodles cook for about 2 minutes. Just when the noodles start to soften, add the ginger sesame sauce and toss to coat. Once the sauce thickens (in about 1 minute), remove the pan from the heat and stir in the crispy tofu. Serve topped with any or all of the garnishes.1 tablespoon coconut oil, 3 baby bok choy, Cilantro, lime slices, and sesame seeds
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Easy and delish. Thanks!
Tastes great
Great to hear!
Wow that sauce recipe is amazing. I tossed the carrot noodles in the hot oil after the tofu and the crispness it added was amazing (if you don’t care about the extra calories.)This recipe stood up nicely to rice noodles being added to bulk it up. Will definitely be making it again and using the sauce for other things as well
Such a great idea to crisp the carrot noodles!!
I didn’t use soy only Bragg’s. I also added two bunches of bok choy to up the veggies. Also it fed 3 people easily.
Good call on using Bragg’s!
This was a stellar recipe and the whole family loved it! The spiralized carrots and bok choy tasted great together–and I am not a big fan of bok choy but my husband is; so finally a good opportunity to include it. We added a bit of brown rice to the meal. Special enough for guests!! Thanks! This is the first recipe I have used from your blog. I will be back!
I’m so happy you liked the recipe! Good call on the brown rice. It would go really well with this!