Stir-Fried Glass Noodles with Tofu and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory vegetarian stir-fry featuring chewy glass noodles tossed with crispy tofu, fresh scallions, and a light soy-garlic sauce. This vietnamese-inspired vegetarian (vegetarian) ready in about 35 minutes pairs glass noodles (mung bean vermicelli), firm tofu, pressed and cubed, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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: 20 min Cook: 15 min Serves 3 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 6 oz glass noodles in warm water for 15 minutes until soft, then drain and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 12 oz cubed firm tofu and fry for 5-6 minutes, turning occasionally until all sides are golden brown and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and 4 sliced scallions, sautéing for 1 minute until fragrant but not browned.
  4. Step 4: Add the drained glass noodles, 3 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, 1 tsp sugar, 1/4 tsp white pepper, and 1/4 cup water. Toss vigorously and cook for 3-4 minutes until noodles absorb the sauce and become glossy.
  5. Step 5: Return the crispy tofu to the skillet, drizzle 1 tsp toasted sesame oil, and gently toss to combine and heat through for 1 minute.
  6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving warm.

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Frequently asked questions

How long does Stir-Fried Glass Noodles with Tofu and Scallions take to make?

Total time is about 35 minutes (20 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 Stir-Fried Glass Noodles with Tofu and Scallions?

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 firm tofu, pressed and cubed from drying out.

Can I substitute ingredients in Stir-Fried Glass Noodles with Tofu and Scallions?

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 Stir-Fried Glass Noodles with Tofu and Scallions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Glass Noodles with Tofu and Scallions 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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