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!
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
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!