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!
Ingredients
4packagesramen noodles, gluten-free rice noodles, if needed
2teaspoonsoil, divided
1packagetofu, cut into 1-inch cubes
8ouncessliced mushrooms
8ouncessnap peas, string removed
2carrots, cut into matchsticks
1red pepper, thinly sliced
½red onion, chopped
Optional toppings: green onions, sesame seeds, red pepper flakes, black pepper
Soy Garlic Ginger Sauce
1cupvegetable broth
½cuplow-sodium soy sauce, gluten-free, if needed
¼cuphoisin sauce, gluten-free, if needed
¼cupcoconut sugar, can sub brown sugar
2tablespoonssesame oil
1tablespoongrated fresh ginger
½teaspoonchili flakes
3clovesgarlic, finely minced
1teaspooncornstarch
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
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.