This vegetable noodle stir fry has crispy pan fried tofu, sautéed vegetables like broccoli and asparagus, and perfectly cooked rice noodles. It’s vegan, gluten free and easy to make!
This vegetable noodle stir fry (or any form of noodles tbh) is my go to dinner when I want something flavorful but can’t be bothered to cook anything fancy.
It has a rich and perfectly salty flavor, crisp vegetables, pan fried tofu and finish off with a sprinkle of red pepper flakes for some spice!
It requires a few different steps and dirties a couple of pots, but I’ve broken it down to make it really simple. I promise it’ll be well worth it!
How to make a vegetable stir fry
Bring a large pot of water to a boil and cook noodles according to package instructions.
Remove the tofu from the package and drain off excess liquid. Wrap in a towel and place a heavy object on top. Press for 10 minutes.
Remove from the towel and chop into 1 inch cubes.
Add the oil to a skillet and once hot, add in the tofu, keeping each piece away from each other to really help it crisp up. Cook on each side for about 3 minutes or until brown and crispy.
Whisk together the soy sauce and sriracha, pour on top of the tofu and let simmer over low heat to let thicken.
Meanwhile, add the garlic, ginger and olive oil to another pan and saute until the garlic is golden brown.
Add the chopped broccoli, edamame, asparagus and vegetable broth and cover. Let simmer for 5 minutes or until broccoli is fork tender, but not fully cooked. You want to keep them slightly undercooked here to ensure they stay nice and fresh and crisp.
Add in all remaining ingredients (aside from the scallions) and the cooked noodles. Simmer for 5 minutes to allow the noodles and veggies to absorb the flavors.
Combine with the tofu and scallions. Garnish with chopped cilantro, red pepper flakes and sesame seeds.
Variations
While I think this recipe is delicious as is, there are tons of ways to spruce it up! For one, you can use virtually any vegetables you like. I wanted to keep it green, but cauliflower, cabbage, bell peppers, bean sprouts are all delicious.
For additional flavors, you can add fresh lime juice, chopped peanuts, or even swap the tahini for peanut butter!
Not into tofu? Sub for chickpeas, chicken or salmon! I usually add salmon anyway, but the edamame adds lots of protein if you want to keep it tofu free and vegetarian.
What kind of noodles are best?
I used brown rice spaghetti noodles for this recipe, but you can also use pad thai noodles, ramen noodles, egg noodles, or just regular old spaghetti if you aren’t gluten free! You really can’t go wrong here.
Does it keep?
Yes! This recipe is great to prep since it keeps for about 3 days in the fridge. The tofu won’t be as crispy, but the flavors will be delicious.
Try these recipes next!
- Sesame Noodles
- Peanut Butter Noodles
- Vegetable Lo Mein
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5 from 14 votes
Vegetable Noodle Stir Fry
by: claire cary
This vegetable noodle stir fry has crispy pan fried tofu, sauteed vegetables like broccoli and asparagus, and perfectly cooked rice noodles. It's vegan, gluten free and easy to make!
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Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
6
Ingredients
Tofu
- 1 block extra firm tofu
- 2 tbsp oil
- 2 ½ tbsp low sodium soy sauce or tamari
- 1 tbsp sriracha
Veggies/Noodles
- 12 ounces brown rice noodles
- 2 cups chopped broccoli
- 1 small bunch asparagus
- 2 cups edamame
- ¼ cup chopped scallions
- ⅓ cup low sodium soy sauce or tamari
- 2 tbsp olive oil
- ¼ cup vegetable broth
- 2 tbsp toasted sesame oil
- 4 cloves garlic
- 1 tbsp fresh grated ginger
- 1 tbsp sriracha
- 2 tbsp tahini
US Customary – Metric
Instructions
Bring a large pot of water to a boil and cook noodles according to package instructions.
Remove the tofu from the package and drain off excess liquid. Wrap in a towel and place a heavy object on top. Press for 10 minutes.
Remove from the towel and chop into 1 inch cubes.
Add the oil to a skillet and once hot, add in the tofu, keeping each piece away from each other to really help it crisp up. Cook on each side for about 3 minutes or until brown and crispy.
Whisk together the soy sauce and sriracha, pour on top of the tofu and let simmer over low heat to let the flavors absorb.
Meanwhile, add the garlic, ginger and olive oil to another pan and saute until the garlic is golden brown.
Add the chopped broccoli, edamame, asparagus and vegetable broth and cover. Let simmer for 5-7 minutes or until broccoli is fork tender, but not fully cooked.
Add in all remaining ingredients (aside from the scallions) and the cooked noodles. Simmer for 5 minutes to allow the noodles and veggies to absorb the flavors.
Combine with the tofu and scallions. Garnish with chopped cilantro, red pepper flakes and sesame seeds.
Notes
You can use virtually any vegetables you like. I wanted to keep it green, but cauliflower, cabbage, bell peppers, bean sprouts are all delicious.
You can swap the tahini for peanut butter for a different flavor profile.
Serving: 1bowl / Calories: 507kcal / Carbohydrates: 61g / Protein: 20g / Fat: 22g / Fiber: 10g
