4.5 from 30 votes
Vegetarian Noodle Stir Fry Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 694 kcal
Course:
Dinner
Cuisine:
Asian
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.
- 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.
- 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.)
- 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.
Cup of Yum
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.
Nutrition Information
Serving
1 serving = ¼ of the recipe
Calories
694kcal
(35%)
Carbohydrates
90g
(30%)
Protein
24g
(48%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
3362mg
(140%)
Potassium
725mg
(21%)
Fiber
7g
(28%)
Sugar
21g
(42%)
Vitamin A
6854IU
(137%)
Vitamin C
77mg
(86%)
Calcium
206mg
(21%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 694
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 694kcal | 35% |
| Carbohydrates | 90g | 30% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 3362mg | 140% |
| Potassium | 725mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 21g | 42% |
| Vitamin A | 6854IU | 137% |
| Vitamin C | 77mg | 86% |
| Calcium | 206mg | 21% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.