Soy-Ginger Noodles with Tofu and Snap Peas

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Chewy noodles tossed with pan-seared tofu and fresh snap peas in a savory-sweet sauce. This Asian-inspired noodle recipe (vegan), ready in about 30 minutes, pairs udon noodles, firm tofu, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 udon noodles
• 1 block (14 oz), pressed and cubed firm tofu
• 1 cup, trimmed snap peas
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• 2, sliced green onions
• 1 tsp sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of water to boil. Add 8 oz udon noodles and cook until al dente per package instructions. Drain and rinse under cold water.
2. Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high. Add cubed tofu and cook 4-5 minutes per side until golden.
3. Step 3: Remove tofu, then add minced garlic and grated ginger to skillet. Sauté 1 minute until fragrant.
4. Step 4: Add 1 cup trimmed snap peas and cook 2-3 minutes until crisp-tender.
5. Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Simmer 1 minute, then add cornstarch mixed with 2 tbsp water to thicken.
6. Step 6: Return noodles and tofu to skillet. Toss to coat evenly and heat through 2 minutes.
7. Step 7: Serve garnished with sliced green onions and sesame seeds.