Stir-Fried Ramen Noodles with Spicy Sesame Tofu and Vegetables

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A vibrant stir-fry featuring chewy ramen noodles tossed with crispy tofu in a spicy sesame sauce alongside fresh vegetables. This Japanese-inspired noodle recipe (vegetarian), ready in about 30 minutes, pairs ramen noodles, extra firm tofu, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 2 packs (about 6 oz each), discard seasoning packets ramen noodles
• 14 oz, pressed and cut into 1-inch cubes extra firm tofu
• 3 tbsp, divided sesame oil
• 1/4 cup soy sauce
• 2 tbsp Sriracha sauce
• 1 tbsp honey
• 3, minced garlic cloves
• 1 tbsp fresh, grated ginger
• 1 medium, thinly sliced red bell pepper
• 1 large, julienned carrot
• 3 stalks, sliced green onions
• 1 tbsp, toasted sesame seeds
• 1/4 cup chopped, for garnish fresh cilantro
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Bring a large pot of water to a boil and cook 2 packs of ramen noodles for 3 minutes until just tender. Drain and rinse under cold water to stop cooking; set aside.
2. Step 2: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp Sriracha sauce, and 1 tbsp honey to create the spicy sesame sauce.
3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed tofu cubes and cook for 5-6 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu and set aside.
4. Step 4: In the same skillet, add 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 30 seconds until fragrant.
5. Step 5: Add 1 thinly sliced red bell pepper and 1 julienned large carrot, stir-frying for 3 minutes until vegetables are tender-crisp.
6. Step 6: Return tofu to the skillet along with cooked ramen noodles. Pour in the spicy sesame sauce and toss everything together over medium heat for 2 minutes until noodles are coated and heated through.
7. Step 7: Remove from heat and drizzle with remaining 2 tbsp sesame oil. Garnish with 3 sliced green onions, 1 tbsp toasted sesame seeds, and 1/4 cup chopped fresh cilantro before serving.