Stir-Fried Glass Noodles with Vegetables and Tofu

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

A colorful stir-fry of translucent glass noodles with crisp vegetables and pan-fried tofu in a savory garlic sauce. This Asian Fusion-inspired vegetarian recipe, ready in about 35 minutes, pairs glass noodles (mung bean noodles), firm tofu, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 6 oz glass noodles in warm water for 15 minutes until softened, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 8 oz cubed firm tofu and fry for 3-4 minutes on each side until golden and crisp. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 julienned carrot, 1 sliced red bell pepper, and 4 sliced shiitake mushrooms, stir-frying for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Add the drained noodles back to the skillet along with the tofu, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/4 tsp black pepper. Toss everything together for 2-3 minutes until noodles are heated through and coated with sauce.
  5. Step 5: Stir in 3 sliced green onions right before removing from heat. Serve immediately as a satisfying vegetarian main or side.

Frequently asked questions

How long does Stir-Fried Glass Noodles with Vegetables and Tofu 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 Vegetables and Tofu?

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 from drying out.

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

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 Vegetables and Tofu 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 Stir-Fried Glass Noodles with Vegetables and Tofu 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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