Soy-Ginger Noodles with Tofu and Snap Peas

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 noodles (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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving

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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

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Instructions

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.
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.
Step 3: Remove tofu, then add minced garlic and grated ginger to skillet. Sauté 1 minute until fragrant.
Step 4: Add 1 cup trimmed snap peas and cook 2-3 minutes until crisp-tender.
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.
Step 6: Return noodles and tofu to skillet. Toss to coat evenly and heat through 2 minutes.
Step 7: Serve garnished with sliced green onions and sesame seeds.

Frequently asked questions

How long does Soy-Ginger Noodles with Tofu and Snap Peas take to make?

Total time is about 30 minutes (15 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 Soy-Ginger Noodles with Tofu and Snap Peas?

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 udon noodles from drying out.

Can I substitute ingredients in Soy-Ginger Noodles with Tofu and Snap Peas?

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 Soy-Ginger Noodles with Tofu and Snap Peas 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 Soy-Ginger Noodles with Tofu and Snap Peas vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.