Stir-Fried Rice Noodles with Tofu and Bok Choy

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

Delicate rice noodles stir-fried with crispy tofu and tender bok choy in a savory garlic-soy sauce, perfect for a quick and gluten-free Asian-inspired dinner. This asian-inspired gluten free (vegan) ready in about 40 minutes pairs rice noodles, extra-firm tofu, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 25 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 6-8 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp vegetable oil and 4 minced garlic cloves along with 1 tbsp grated fresh ginger. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add chopped 2 heads bok choy and cook for 3-4 minutes until leaves wilt and stems are tender-crisp.
  5. Step 5: Toss in the drained noodles, 3 tbsp low sodium tamari, 1 tsp sesame oil, and optional 1/4 tsp red chili flakes. Stir-fry for 2-3 minutes until noodles are heated through and sauce coats everything evenly.
  6. Step 6: Return the crispy tofu to the pan, add sliced 3 green onions, and gently toss to combine. Serve immediately with lime wedges for squeezing over top.

Frequently asked questions

How long does Stir-Fried Rice Noodles with Tofu and Bok Choy take to make?

Total time is about 40 minutes (25 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 Tofu and Bok Choy?

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 rice noodles from drying out.

Can I substitute ingredients in Stir-Fried Rice Noodles with Tofu and Bok Choy?

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 Tofu and Bok Choy 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 Tofu and Bok Choy gluten free?

Yes — this recipe is tagged gluten free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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