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    Home » Pasta & Noodles » Vegetable Noodle Stir Fry

    Vegetable Noodle Stir Fry

    December 7, 2020 / by Claire Cary / 1 Comment

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    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!

    Vegetable noodle stir fry with broccoli and tofu.

    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!

    Pan fried tofu in a pan with soy sauce on top.

    How to make this recipe

    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.

    Final recipe in a pot with noodles, broccoli and tofu.

    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.

    Two speckled bowl with noodles and cilantro and red pepper flakes on the side.

    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.

    The best noodles

    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.

    Angled view of the noodles with chopsticks on the side of the bowl.

    Try these recipes next!

    • Sesame Noodles
    • Peanut Butter Noodles
    • Vegetable Lo Mein

    Follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!

    Vegetable Noodle Stir Fry

    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!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6 servings
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric

    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

    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.

    Nutrition

    Serving: 1bowl | Calories: 507kcal | Carbohydrates: 61g | Protein: 20g | Fat: 22g | Fiber: 10g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: stir fry, vegetable noodle stir fry, vegetable stir fry

    Reader Interactions

    Comments

    1. Helen

      December 07, 2020 at 9:38 am

      5 stars
      this looks delicious!!

      Reply

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