Stir-Fried Noodles with Sweet Chili and Crispy Tofu

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A colorful stir-fry featuring chewy noodles, crispy tofu cubes, and a sweet chili sauce that brings a lively kick to this vegetarian Asian fusion dish. This Asian Fusion-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs rice noodles, firm tofu, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 Asian Fusion cuisine 410 cal/serving

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Ingredients

8 oz rice noodles
14 oz block, pressed and cubed firm tofu
3 tbsp vegetable oil
3 minced garlic cloves
1 medium, sliced into thin strips red bell pepper
3 sliced green onions
3 tbsp soy sauce
2 tbsp sweet chili sauce
1 tbsp lime juice
1 tbsp toasted sesame seeds
1/4 cup chopped fresh basil leaves

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Instructions

Step 1: Cook 8 oz rice noodles according to package instructions until just tender, about 4-5 minutes. Drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and fry for 4-5 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
Step 3: In the same skillet, add 1 tbsp vegetable oil and sauté 3 minced garlic cloves and 1 medium sliced red bell pepper for 2-3 minutes until fragrant and tender-crisp.
Step 4: Add the drained noodles, 3 tbsp soy sauce, 2 tbsp sweet chili sauce, 1 tbsp lime juice, and the crispy tofu back to the skillet. Toss everything together over medium heat for 2 minutes until heated through and the sauce coats the noodles.
Step 5: Remove from heat and stir in 3 sliced green onions, 1/4 cup chopped fresh basil leaves, and sprinkle 1 tbsp toasted sesame seeds on top before serving.