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 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.  | vegan + refined sugar-free + easily gluten-free |  #theendlessmeal #asiannoodles #noodles #ramen #stirfry #vegetablestirfry #30minute #vegetarain #vegan #glutenfree

Vegetable Asian Stir Fry Noodles


  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: Asian

Description

 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.
| vegan + refined sugar-free + easily gluten-free | 

Ingredients

  • 4 packages ramen noodles (gluten-free rice noodles, if needed)
  • 2 teaspoons oil
  • 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
  • 1/2 red onion, chopped
  • Optional toppings: green onions, sesame seeds, red pepper flakes, black pepper

The Soy Garlic Ginger Sauce

  • 1 cup vegetable broth
  • 1/2 cup low-sodium soy sauce (gluten-free, if needed)
  • 1/4 cup hoisin sauce (gluten-free, if needed)
  • 1/4 cup coconut sugar (can sub brown sugar)
  • 2 tablespoons sesame oil
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon chili flakes
  • 3 garlic cloves, finely minced
  • 1 teaspoon cornstarch

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. 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.

Notes

To make this a true 30-minute dinner recipe, chop the vegetables while the tofu is cooking then prepare the sauce ingredients while the vegetables are cooking.

The video shows the veggies being cooked first, but I normally cook the tofu first. If you cook the veggies first you’ll need to wipe the pan dry before cooking the tofu.

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