Spicy Stir-Fried Noodles with Tofu and Bok Choy

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 recipe (vegetarian), ready in about 30 minutes, pairs rice noodles, firm tofu, baby bok choy 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 rice noodles
• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 3 heads, halved lengthwise baby bok choy
• 3 tbsp vegetable oil
• 4 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp low-sodium soy sauce
• 1 tbsp Sriracha sauce
• 1 tsp sesame oil
• 1 tbsp brown sugar
• 2, sliced thinly green onions
• 1 tbsp toasted sesame seeds
• 1/2 tsp salt
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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.