Stir-Fried Rice Noodles with Soy-Ginger Sauce
A quick Asian-inspired dish combining rice noodles, bell peppers, snap peas, and tofu in a savory soy-ginger sauce, garnished with sesame seeds and scallions. This asian-inspired pasta (vegetarian) ready in about 35 minutes blends soaked and drained rice noodles, block, pressed and cubed tofu, julienned bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 8 oz, soaked and drained rice noodles
- 1 block, pressed and cubed tofu
- 1, julienned bell pepper
- 1 cup snap peas
- 2 tbsp, minced ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves, minced garlic
- 2, sliced scallions
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil
- to taste salt
Instructions
- Step 1: Cook 8 oz rice noodles according to package instructions, then drain and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 1 block pressed and cubed tofu, 1 julienned bell pepper, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp and tofu is golden brown.
- Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 minced garlic cloves, and 1/2 tsp salt.
- Step 4: Add the soy-ginger sauce to the wok. Toss everything together for 2-3 minutes until the noodles absorb the sauce. Add cooked rice noodles and stir-fry for 2-3 minutes until well combined.
- Step 5: Remove from heat. Garnish with 2 sliced scallions and 1 tbsp sesame seeds. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Rice Noodles with Soy-Ginger Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Rice Noodles with Soy-Ginger Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Rice Noodles with Soy-Ginger Sauce?
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 Soy-Ginger Sauce 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 Rice Noodles with Soy-Ginger Sauce 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.
What others are saying
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
