Vegetarian Noodle Stir Fry
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This vegetarian noodle stir fry recipe is a savior for busy weeknights. It's stir-fried veggies, chewy noodles, and crispy tofu tossed in a delicious homemade sauce. It's super versatile, so you can use whatever veggies you find in your fridge, and it's ready in only 30 minutes!
For another delicious vegetarian noodle recipe, try our easy-to-make vegetarian Thai curry with udon noodles.
My back pocket veggie stir fry recipe
If you're after a quick and easy stir fry recipe for busy weeknights, it doesn't get better than these vegetarian stir fry noodles. It's an all-in-one meal loaded with veggies and smothered in irresistible homemade stir fry sauce. Even if you're not the biggest tofu fan, making it crispy is an absolute game-changer!
Here's why you need this veggie stir fry recipe in your repertoire:
- It's a weeknight winner – it's ready in just 30 minutes!
- It's a great way to sneak in your daily dose of veggies.
- It has a delicious mix of textures from the tender vegetables, crispy tofu, and chewy noodles.
- It's a super versatile recipe so you can use pretty much any ingredients, and even swap the tofu for chicken.
It's one of those everyday stir fry recipes that I've now memorized because I make it all the time, it's easy, and my family loves it. These types of meals save me so much brain power! I keep my pantry stocked with the sauce ingredients so that all I have to do is open my fridge and pull out whatever veggies I find hiding in there.
It's a complete meal on its own but pairs well with protein mains like sesame orange chicken or baked salmon. If you're serving a crowd, try it with other Asian dishes like our pineapple fried rice and crunchy Asian coleslaw with orange sesame dressing.
PS. If you love ramen, try my friend Dana's best ramen recipe!
How do I get the tofu really crispy?
This crispy tofu makes even the biggest meat-eater do a double take. The combination of crispy tofu with chewy stir fry noodles is so good!
These are my top 2 tips for making crispy tofu:
- Cut the tofu into cubes and dry it well with paper towels. Dry tofu is key for crispy tofu.
- Use a non-stick pan. This isn't the time for fancy stainless steel or cast iron pans. Non-stick pans really make a difference, and you only need a splash of oil.
Making crispy tofu is super simple, and very delicious. You might never want to eat it another way again!
For a slightly different take on this recipe, try serving this crispy tofu with these stir fry vegetables!
Frequently asked questions
If you don't find the answer you're looking for here, you can ask it in the comments below and we'll get back to you as soon as possible!
Can I use a different type of noodle?
Yes! This recipe works with pretty much any noodle, even pasta like spaghetti or linguine. If you're gluten-free, use 100% buckwheat soba noodles or rice noodles.
Can I use frozen ramen noodles?
Definitely! Just follow the cooking instructions on the back of the package for the best results.
Can I use different vegetables?
Yep! Other quick-cooking vegetables like zucchini, broccoli, asparagus, green beans, bok choy, snow peas, spinach, kale, or cabbage are great options.
How long do leftovers keep?
Store any leftover stir fry in an airtight container in your fridge for up to 3 days. The leftovers taste great warm or cold.
Is this stir fry spicy?
It's not overly spicy, but has a little kick from the dried chili flakes. Feel free to adjust the amount of chili flakes to your desired heat level, or omit them completely. If you love heat, you can also add chili garlic sauce or sriracha to the stir fry sauce.
Watch how to make this recipe
Vegetarian Noodle Stir Fry Recipe
Ingredients
- 4 packages ramen noodles (gluten-free rice noodles, if needed)
- 2 teaspoons oil (divided)
- 1 package tofu (cut into 1-inch cubes)
- 8 ounces sliced mushrooms
- 8 ounces snap peas (string removed)
- 2 carrots (cut into matchsticks)
- 1 red pepper (thinly sliced)
- ½ red onion (chopped)
- Optional toppings: green onions, sesame seeds, red pepper flakes, black pepper
Soy Garlic Ginger Sauce
- 1 cup vegetable broth
- ½ cup low-sodium soy sauce (gluten-free, if needed)
- ¼ cup hoisin sauce (gluten-free, if needed)
- ¼ cup coconut sugar (can sub brown sugar)
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger
- ½ teaspoon chili flakes
- 3 cloves garlic (finely minced)
- 1 teaspoon cornstarch
Instructions
- Put a large pot of water on and bring it to a boil. Discard the flavor packets then add the ramen noodles and cook for 2 minutes then drain them and set them aside. Note: you want them undercooked as they will finish cooking in the sauce. If they stick together when you want to add them to the stir-fry, rinse them under warm running water.4 packages ramen noodles
- While the water is coming to a boil, heat 1 teaspoon of the oil in a large, non-stick frying pan. Dry the tofu with paper towel then add it to the frying pan. Let it cook for 3 minutes on each side, or until it is golden brown and crispy. Remove the tofu from the pan.1 package tofu
- Add the remaining teaspoon of oil and all the vegetables to the pan at the same time. Let them cook for 5 minutes, or until they have started to soften. Remove them from the pan. (They can go in the same bowl as the tofu.)8 ounces sliced mushrooms, 8 ounces snap peas, 2 carrots, 1 red pepper, ½ red onion
- Add all the sauce ingredients to the pan and bring them to a boil. Let them boil rapidly for 5 minutes. Mix the cornstarch with a little cold water and add it to the sauce. Let the sauce thicken then add the noodles, vegetables, and tofu to the pan and mix everything together. Top with any or all of the optional toppings and serve right away.1 cup vegetable broth, ½ cup low-sodium soy sauce, ¼ cup hoisin sauce, ¼ cup coconut sugar, 2 tablespoons sesame oil, 1 tablespoon grated fresh ginger, ½ teaspoon chili flakes, 3 cloves garlic, 1 teaspoon cornstarch, Optional toppings: green onions, sesame seeds, red pepper flakes, black pepper
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Sauce was very tasty but would try decreasing soy sauce as it was quite salty.
My husband absolutely loves this recipe!! Thank you!!!
So happy to hear that your husband enjoyed the recipe!
It was really good, I used egg noodles / pancit canton instead of ramen. I will just add less sugar next time but other than that it was a great recipe!
Egg noodles sound like a great choice!
Woo! Made it! Another home run, miss! I lazily skipped tofu, and I omitted sugar. Otherwise not a single flavor adjustment was needed! This was lovely. I threw in green beans too, and next time I’d add cabbage as it would fit nicely. Water chestnuts would be good too! Mmm. A lovely recipe, and my favorite thing about it was how you managed to get it to taste so good without using a ton of oil! Thank you so much!
I’m so happy to hear it was a hit! Hooray!!
This is a really nice recipe with great flavours! Thank you, I’ll be making it again. I disagree, however, with your tofu frying advice. In my opinion, if you want really crisp tofu, you’ll want stainless steel on a high heat. Thanks again for the recipe 🙂
I’ve never had any luck with cooking tofu in my stainless steel pans unless I use a TON of oil and butter. Perhaps I’ll need to give it another shot. 🙂
Oh me oh my, noodles are the BEST! Anything with lots of flavor and vegetables are seriously the delicious. I have to try making this someday!
I love noodles, too! I seriously need to make them more often!
This recipe is so good! The kids loved it and I loved how easy it was to make. Will be making it again for sure.
That’s so great to hear that it was a hit!
Ramen noodles are the worst of the worst. Go real.
It’s definitely worth reading labels. Some ramen noodle are made with totally normal (real) ingredients while others have additives. Fresh ramen noodles (available in many Asian markets) are always a good bet. You can sub another kind of noodle if you can’t find any ramen noodles you’re comfortable eating. 🙂
Great recipe. My wife grabs for the soy sauce at almost every asian inspired meal to add flavor. Not once did she do that here. Thag almost never happens. Winner!
I’m so happy to hear that the recipe was a hit!