Spicy Regional Stir-Fried Noodles with Tofu and Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Wok-tossed noodles combined with crispy tofu, fresh bok choy, and a spicy soy-garlic sauce, delivering a bold and localized Asian stir-fry experience. This asian fusion-inspired pasta (vegetarian) ready in about 30 minutes pairs rice noodles, heads, halved lengthwise baby bok choy, vegetable oil 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 Fusion cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz rice noodles in boiling salted water for 6 minutes until tender but firm, then drain and rinse under cold water to stop cooking; set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering, about 2 minutes.
  3. Step 3: Add 14 oz firm tofu cubes and stir-fry gently for 5-6 minutes until all sides are golden and crispy. Remove tofu and set aside.
  4. Step 4: In the same wok, add 1 tbsp vegetable oil, then toss in 4 minced garlic cloves and 1 tbsp grated fresh ginger. Stir-fry for 30 seconds until fragrant.
  5. Step 5: Add 3 halved baby bok choy and stir-fry for 3 minutes until the leaves wilt and stalks are tender-crisp.
  6. Step 6: Return the tofu to the wok along with the cooked rice noodles. Add 3 tbsp low-sodium soy sauce, 1 tbsp Sriracha sauce, 1 tbsp brown sugar, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  7. Step 7: Toss everything together over high heat for 2 minutes until noodles are coated and heated through.
  8. Step 8: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Spicy Regional Stir-Fried Noodles with Tofu and Bok Choy 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 Spicy Regional Stir-Fried Noodles with Tofu and Bok Choy?

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 Spicy Regional Stir-Fried Noodles with Tofu and Bok Choy?

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 Spicy Regional Stir-Fried Noodles with Tofu and Bok Choy 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 Spicy Regional Stir-Fried Noodles with Tofu and Bok Choy 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.

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