Vegetable Asian Stir Fry Noodles
Asian Stir Fry Noodles are loaded with vegetables and crispy tofu and cooked in a delicious soy, garlic, ginger sauce. It's an easy vegetarian (and vegan!) dinner recipe that you can whip up in just 30 minutes.
We're taking a detour away from our regularly scheduled veggie noodle recipes to share these stir fry noodles with you. Read: REAL NOODLES!
You have no idea how happy my handsome man was when I told him I was making these stir fry noodles. He doesn't share my love of zoodles and is always a little (a lot) disappointed when I make them for dinner.
These Asian noodles are all things delicious. They're also a super easy to make, 30-minute dinner recipe. Doing the happy dance here!
Do you see that crispy tofu up there?
I have a feeling that those crispy edges would make even the biggest meat-eater do a double take. What do you think?
So how do you make crispy tofu?
- Cut the tofu into small pieces and dry them well with paper towels. Wet tofu = soggy tofu. We don't want that.
- Use a non-stick pan. This isn't the time for your fancy stainless steel or cast iron pans. Leave those in your cupboard. You want to use the non-stickiest (is that even a word?) pan you have.
That's it! If your tofu is dry and you have a good non-stick pan, you only need a small splash of oil to crisp your tofu.
Crispy tofu in your vegetable stir fry noodles = awesome!
Load up your stir fry noodles with all your favorite veggies. You can use the ones I listed in the recipe, or choose the ones you like the most. You really can't go wrong here.
Bonus: you can cook all the veggies at once. Don't worry about separating them and cooking each on its own. Who has time for that anyway? Throw them all in the pan at the same time. They'll partially cook in a few minutes then finish cooking when you add the sauce.
Don't those veggies look yummy? Even that kind of weird little wrinkled mushroom is calling my name!
Make these Asian noodles:
- Put a pot of water on to boil and cook the noodles.
- Crisp the tofu then remove it from the pan.
- Pop all your veggies into the pan and let them cook for a couple of minutes before you take them out and put them with the tofu.
- Add the sauce ingredients to the pan and let them boil for a couple of minutes to reduce. Thicken the sauce with some cornstarch then add the noodles, veggies, and tofu back into the pan.
- Toss toss toss then dinner is ready!
This is a seriously easy stir fry noodles recipe!
Healthy Noodle Recipes:
- Creamy Coconut Peanut Noodles
- Best Ramen Recipe
- Soy Ginger Noodles
- Vegetarian Thai Curry with Udon Noodles
- Stir Fry Vegetables
Vegetable Asian Stir Fry Noodles
If you love this recipe as much as we do, let us know with a 5-star rating!
- 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
- 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