Vegan Stir Fry Noodles
Need an easy, flavorful, well-rounded lunch or dinner? Make these Vegan Stir Fry Noodles with pan-fried tofu, colorful vegetables, and a flavorful garlic ginger sauce.
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Servings: 6
Ingredients
- 8 oz rice noodles or other noodles; see notes
- 1 tablespoon vegetable oil
- 1 small white or yellow onion, sliced
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 large carrot julienned
Stir Fry Sauce
- 4-6 cloves garlic minced
- 1 teaspoon minced or grated ginger
- 3 tablespoons soy sauce (more to taste)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar or maple syrup, agave, or other sweetener
- 1/2 tablespoon toasted sesame oil
- 1 tablespoon chili paste such as Sambal (optional)
- 1 teaspoon cornstarch or arrowroot or tapioca starch
Pan-Fried Tofu
- 1 block firm or extra-firm tofu drained and pressed
- 1 teaspoon vegetable oil
- salt and pepper to taste
Optional Garnishes
- scallions thinly sliced
- toasted sesame seeds
- sriracha or chili crisp
Instructions
Pan-Fry the Tofu
- Once tofu has been drained, pressed, and cut into small cubes or strips, heat 1 teaspoon oil in a large nonstick skillet or wok over medium high heat.
- Add tofu and arrange in one layer in the pan. Season it with salt and pepper and allow it to cook for 3-5 minutes on one side, until golden brown.
- Give the tofu a toss in the pan. Allow them to cook for about another minute, then toss again. Repeat until most of the sides of tofu are golden. If the tofu starts browning too fast or the pan starts to smoke, you can lower the temperature to medium.
- Remove tofu to a plate. We will prepare our stir fry in the same skillet/wok.
Make the Vegan Stir Fry Noodles
- Begin preparing noodles of choice according to package directions. Cook or soak until they are slightly undercooked/very al dente. (They will finish cooking in the sauce.) Some brands of rice noodles will only require presoaking in hot water.
- When noodles are almost done precooking/presoaking, mix together ingredients for sauce in a small bowl or measuring cup.3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1/2 tablespoon toasted sesame oil, 1 tablespoon chili paste, 1 teaspoon cornstarch
- In the skillet or wok you used to pan fry your tofu, heat a teaspoon of vegetable oil over medium-high heat. Stir fry onions for 1-2 minutes, until they start to become slightly translucent.
- Add in broccoli and a small splash of water and cover the pan to trap the steam. Steam the broccoli for about 3 minutes, or until it is *almost* cooked to your preferred level of doneness. Add an extra splash of water if the pan dries out. (If you are adding in any additional veggies that have a longer cook time, e.g. cabbage, kale, green beans, mushrooms, you can add them during this step too.)
- Remove the lid and add in your sliced red peppers and julienned carrots. (This is also where you would add in any other veggies that have a shorter cook time, or things you want to keep slightly crisp.) Stir-fry for 2-3 minutes, until they are almost cooked to your preferred level of doneness.
- Give the sauce a stir (the cornstarch tends to settle to the bottom), then add it to the pan. Reduce the heat a little if the pan is too hot and the sauce starts to spatter.
- Add in the noodles along with the pan-fried tofu. Toss to coat everything evenly with the sauce (tongs are useful here). Allow to cook, stirring occasionally, for an additional 1-2 minutes, until the noodles are cooked through and the sauce has thickened. If the noodles seem a little dry or the sauce is not coating the noodles, you can add an additional tablespoon of water at a time and stir to combine, until you have the right consistency.
- Taste and adjust your noodles to preference. Depending on the variety and exact quantity of noodles you used, you made need to add an extra splash of soy sauce (or you can simply use salt) so they're perfectly seasoned.
- Serve with any toppings you like. My favorites are fresh sliced scallions, toasted sesame seeds, and a little extra sriracha or chili crisp. Enjoy!
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Notes
Gluten-free. Make sure to use gluten-free soy sauce, tamari, or substitute in liquid aminos.
Protein. If you don't like tofu, you can substitute in any plant-based protein you like. Edamame or pan-fried tempeh are good whole foods plant based options. For vegan chicken stir fry noodles, you can try Daring Foods Plant Chicken Pieces, Morningstar Farms Meatless Chicken Strips, or soy curls.
Veggies. Feel free to add in or substitute any veggies you enjoy. Add in veggies that take a bit longer to cook (e.g. cabbage, kale, green beans) in step 4 so they can be steamed in the pan. Add in veggies with a shorter cook time (e.g. spinach) in step 5 and stir fry.
Storage and reheating. Vegan stir fry noodles can be stored in an airtight container in the fridge for up to 3 days and reheated stovetop or in the microwave. You may need to add a small splash of water when reheating as the noodles will absorb all the sauce in the fridge. Reheated noodles (especially rice noodles) also have a tendency to break, which is why I think this dish is best enjoyed on the day it's cooked.
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