Stir-Fried Rice Noodles with Charred Scallions and Tofu

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

Wok-tossed rice noodles with smoky charred scallions and crispy tofu, tossed in a savory soy sauce glaze. This vietnamese-inspired vegetarian ready in about 35 minutes pairs wide rice noodles, soaked and drained, stalks scallions, charred and chopped, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 Vietnamese cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Char 6 scallion stalks directly over an open flame or under a broiler until blackened and softened, about 3-4 minutes. Chop roughly once cooled.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 14 oz firm tofu cubes and fry for 5-6 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the wok along with 3 minced garlic cloves. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 8 oz soaked and drained wide rice noodles and 3 tbsp soy sauce, 1 tbsp dark soy sauce, and 1 tsp sugar. Toss constantly for 3-4 minutes until noodles are heated through and coated evenly.
  5. Step 5: Return tofu to the wok, add the chopped charred scallions, 1/2 tsp black pepper, and 1 tsp sesame oil. Toss everything together for 1 minute until combined and hot.
  6. Step 6: Serve immediately garnished with 2 tbsp crushed roasted peanuts and 4 lime wedges on the side for squeezing.

Equipment for this recipe

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Frequently asked questions

How long does Stir-Fried Rice Noodles with Charred Scallions 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 Rice Noodles with Charred Scallions 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 vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Rice Noodles with Charred Scallions 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 Rice Noodles with Charred Scallions 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.

What goes well with Stir-Fried Rice Noodles with Charred Scallions and Tofu?

Vietnamese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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