Sichuan Stir-Fried Noodles with Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fiery Sichuan-style noodles tossed with soft tofu, crisp vegetables, and a spicy chili-garlic sauce for a quick weeknight meal. This asian-inspired asian ready in about 40 minutes pairs (225g) rice noodles, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 3.3 (12 ratings) Prep: 25 min Cook: 15 min Serves 4 Asian cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 oz rice noodles in hot water for 10 minutes until pliable, then drain and set aside. In a small bowl, whisk 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp Sichuan peppercorns.
  2. Step 2: Heat a wok over high heat until smoking. Add 1 block pressed and cubed tofu and stir-fry for 5 minutes until golden on all sides. Remove tofu and set aside.
  3. Step 3: In the same wok, add 1 tbsp vegetable oil. Sauté 3 minced garlic cloves and 1 tbsp grated ginger for 1 minute until fragrant. Add 2 crushed dried red chilies and stir for 30 seconds until spicy aroma fills the kitchen.
  4. Step 4: Add 1 cup julienned carrots, 1 cup sliced bell peppers, and 2 cups chopped bok choy. Stir-fry for 4 minutes until vegetables are crisp-tender. Return the tofu to the wok and add the drained rice noodles.
  5. Step 5: Pour the sauce mixture over the noodles and toss for 2 minutes until noodles are coated and heated through. Stir in 1/4 cup sliced green onions, then serve immediately while hot.

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Frequently asked questions

How long does Sichuan Stir-Fried Noodles with Tofu 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 Sichuan Stir-Fried Noodles with Tofu?

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 (225g) rice noodles from drying out.

Can I substitute ingredients in Sichuan Stir-Fried Noodles with Tofu?

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 Sichuan Stir-Fried Noodles with Tofu 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.

What goes well with Sichuan Stir-Fried Noodles with Tofu?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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