Lee's Lemongrass Ginger Noodles
A light and zesty Asian-inspired dish with lemongrass, ginger, and tofu in a savory-sweet sauce, served over rice noodles. This asian-inspired vegan (vegetarian) ready in about 40 minutes pairs rice noodles, minced ginger, block, pressed and cubed tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 rice noodles
- 2 stalks, white part only, sliced lemongrass
- 2 tbsp, minced ginger
- 1 block, pressed and cubed tofu
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp vegetable oil
- 2 cloves, minced garlic
- 1/2, sliced bell pepper
- 2 tbsp, chopped green onions
Instructions
- Step 1: Cook rice noodles according to package instructions; drain and set aside.
- Step 2: In a large skillet, heat oil over medium heat. Add lemongrass and ginger; sauté for 2-3 minutes until fragrant.
- Step 3: Add tofu cubes and cook for 5 minutes until golden. Stir in garlic, bell pepper, soy sauce, and honey; cook for 3-4 minutes until sauce thickens.
- Step 4: Toss cooked noodles into the skillet and stir to coat with the sauce. Garnish with green onions and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lee's Lemongrass Ginger Noodles take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lee's Lemongrass Ginger Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.
Can I substitute ingredients in Lee's Lemongrass Ginger Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lee's Lemongrass Ginger Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lee's Lemongrass Ginger Noodles vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
