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Carrot Noodle Stir Fry Recipe with Bok Choy
5 from 60 votes

Carrot Noodle Stir Fry Recipe with Bok Choy

This Carrot Noodle Stir Fry combines crisp carrot noodles and tender baby bok choy tossed in a ginger sesame sauce, paired with golden, crispy tofu. The sauce thickens to coat the vegetables and tofu lightly, offering a balance of tangy, savory, and mildly spicy flavors. It's a vegetable-forward dish with diverse textures from the crunchy carrots to the soft bok choy and crisp tofu chunks.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Calories: 535 kcal
Course: Dinner
Cuisine: Asian

Ingredients

Ginger Sesame Sauce
  • 2 tablespoons soy sauce gluten-free, if needed
  • 2 tablespoons rice vinegar gluten-free, if needed
  • 1 tablespoon cornstarch dark (sesame oil), minced (ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger
  • 1 teaspoon brown sugar
  • 1 teaspoon sriracha
  • 3 cloves garlic finely minced
  • lime juice from 1
The Crispy Tofu
  • 2 tablespoons coconut oil
  • 16 ounce tofu cut into squares, medium, package
  • 1 tablespoon soy sauce gluten-free, if needed
The Carrot Noodle Stir Fry
  • 5 large carrot
  • 1 tablespoon coconut oil
  • 3 baby bok choy
  • lime
  • sesame seed
  • cilantro to serve, lime slices

Instructions

    Cup of Yum
  1. In a medium-sized bowl, whisk the ginger sesame sauce ingredients.
  2. Dry the tofu with paper towels. Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the tofu and cook until it's golden and crispy Remove the tofu from the pan, place it into a small dish, and toss it with soy sauce.
  3. While the tofu is frying, use your spiralizer to make noodles from the carrots. You could also use a julienne peeler or cut the carrots into long, thin strips with a sharp knife.
  4. Heat the oil in a wok or a large frying pan over medium-high heat. Add the carrot noodles and baby bok choy and toss a few times. Cover the pan and let the noodles cook for about 2 minutes. Just when the noodles start to soften, add the ginger sesame sauce and toss to coat. Once the sauce thickens (in about 1 minute), remove the pan from the heat and stir in the crispy tofu. Serve topped with any or all of the garnishes.

Nutrition Information

Serving 1 serving = ½ of the recipe Calories 535kcal (27%) Carbohydrates 29g (10%) Protein 25g (50%) Fat 38g (58%) Saturated Fat 20g (100%) Polyunsaturated Fat 10g (59%) Monounsaturated Fat 7g (35%) Sodium 1429mg (60%) Potassium 684mg (15%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 30146IU (603%) Vitamin C 17mg (19%) Calcium 363mg (36%) Iron 4mg (22%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 535

% Daily Value*

Serving 1 serving = ½ of the recipe
Calories 535kcal 27%
Carbohydrates 29g 10%
Protein 25g 50%
Fat 38g 58%
Saturated Fat 20g 100%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 7g 35%
Sodium 1429mg 60%
Potassium 684mg 15%
Fiber 7g 28%
Sugar 12g 24%
Vitamin A 30146IU 603%
Vitamin C 17mg 19%
Calcium 363mg 36%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.