Quick Stir-Fried Asian Noodles with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A fast and colorful stir-fry combining chewy noodles, crisp vegetables, and pan-fried tofu in a savory soy-ginger sauce. This Asian Fusion-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs rice noodles, extra firm tofu, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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
• 14 oz, pressed and cut into 1-inch cubes extra firm tofu
• 1 medium, julienned carrot
• 1 small, thinly sliced red bell pepper
• 1 cup, trimmed snap peas
• 3, sliced green onions
• 3, minced garlic cloves
• 1 tbsp minced fresh ginger
• 3 tbsp soy sauce
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 1/4 tsp red chili flakes
• 1 tbsp lime juice
• 1 tbsp for garnish sesame seeds

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Instructions

1. Step 1: Bring a large pot of water to a boil. Add 8 oz rice noodles and cook for 4-5 minutes until just tender. Drain and rinse under cold water to stop cooking.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 5-6 minutes, turning occasionally, until all sides are golden and slightly crispy. Remove tofu and set aside.
3. Step 3: In the same pan, add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté over medium heat for 30 seconds until fragrant.
4. Step 4: Add 1 medium julienned carrot, 1 small thinly sliced red bell pepper, and 1 cup snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. Step 5: Return tofu to the pan along with the drained noodles. Pour in 3 tbsp soy sauce, 2 tsp sesame oil, 1/4 tsp red chili flakes, and 1 tbsp lime juice. Toss everything together for 2 minutes until noodles are evenly coated and heated through.
6. Step 6: Remove from heat and garnish with 3 sliced green onions and 1 tbsp sesame seeds before serving.