Asian-Inspired Stir-Fried Noodles with Mediterranean Hummus and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Quick stir-fry of noodles, vegetables, and tofu tossed in soy sauce, served with Mediterranean hummus and fresh spinach. This asian-inspired quick meals (vegetarian, gluten-free) ready in about 30 minutes blends noodles, block tofu, broccoli into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz noodles
• 1 block tofu
• 1 cup broccoli
• 1 cup carrots
• 3 tbsp soy sauce
• 1/2 cup hummus
• 2 cups spinach

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz noodles and cook according to package instructions (usually 8-10 minutes) until al dente. Drain thoroughly, then rinse under cold water to prevent sticking. Tip: Rinsing stops the cooking process and prevents the noodles from becoming gummy.
2. Step 2: Dice 1 block tofu into 1/2-inch cubes. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add tofu and sauté for 4-5 minutes, stirring occasionally, until golden brown and crispy. Remove tofu, set aside, and add 1 cup broccoli (cut into 1/2-inch florets) and 1 cup carrots (julienned). Sauté for 3-4 minutes until vegetables are tender-crisp. Tip: Don’t stir the tofu too early—it needs direct contact with the pan to crisp properly.
3. Step 3: Reduce heat to medium. Pour in 3 tbsp soy sauce, stirring to deglaze the pan. Return the tofu to the skillet and cook for 2-3 minutes until the sauce thickens slightly and coats the tofu and vegetables. Add cooked noodles to the skillet, tossing with tongs until evenly coated in the sauce. Tip: If the sauce is too thin, cook 1-2 minutes longer to reduce it.
4. Step 4: Divide the noodle mixture into 4 bowls. Serve with 1/2 cup hummus on the side and 2 cups spinach (wilted in a steamer for 2-3 minutes or sautéed in 1 tbsp olive oil for 1 minute). Spoon hummus over the noodles and top with spinach. Tip: For a richer flavor, stir 2 tbsp sesame oil into the sauce before adding the noodles.