This vegetarian noodle stir-fry recipe is a lifesaver 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!
These vegetarian stir-fry noodles are my go-to when I need a quick, reliable dinner on a busy weeknight. It’s an all-in-one meal loaded with vegetables and tossed in a homemade stir-fry sauce I always keep stocked in my pantry. Even if tofu isn’t usually your favorite, cooking it until crispy makes it completely irresistible.
The whole dish comes together in about 30 minutes and has the best mix of textures — tender veggies, chewy noodles, and golden tofu. I’ve made it so many times I barely need the recipe anymore, which saves me a ton of brain power on weeknights and keeps everyone at the table happy.
It’s a complete meal on its own but pairs well with mains like sesame orange chicken or baked salmon. If you’re serving a crowd, try it alongside other Asian dishes, such as our pineapple fried rice and crunchy Asian coleslaw with orange sesame dressing.
How do I get the tofu really crispy?
This crispy tofu makes even the biggest meat-eaters do a double-take. The combination of crispy tofu with chewy stir-fry noodles is so good!
These are my top 2 tips for making crispy tofu:
- Cut the tofu into cubes and dry it well with paper towels. Dry tofu is key to crispy tofu.
- Use a non-stick pan . This isn’t the time for fancy stainless steel or cast-iron pans. Non-stick pans really make a difference, and you only need a splash of oil.
Making crispy tofu is super simple and very delicious. You might never want to eat it another way again!
Can I use different vegetables?
Vibrant vegetable platter featuring peppers, mushrooms, onions, and snap peas.
Yep! Other quick-cooking vegetables like zucchini, broccoli, asparagus, green beans, bok choy, snow peas, spinach, kale, or cabbage are great options.
How long do leftovers keep?
Store any leftover stir fry in an airtight container in your fridge for up to 3 days. The leftovers taste great warm or cold.
Watch how to make this recipe
Try these vegetarian dinner recipes next!
Vegetarian Skillet Enchiladas
Vegetarian Vegetable Korma
Mediterranean Quinoa Casserole
Chipotle Mushroom Sloppy Joes
Vegetarian Noodle Stir Fry Recipe
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
Notes
https://www.theendlessmeal.com/vegetable-asian-stir-fry-noodles/
