Stir-Fried Rice Noodles with Tofu and Shiitake Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate rice noodles stir-fried with crispy tofu, earthy shiitake mushrooms, and vibrant vegetables in a savory soy-ginger sauce. This asian-inspired gluten free (vegetarian, gluten-free) ready in about 40 minutes pairs rice noodles, sliced shiitake mushrooms, medium, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.5 (11 ratings) Prep: 25 min Cook: 15 min Serves 3 Asian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable but still firm. Drain and set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz pressed tofu cubes and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the wok, then sauté 3 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
  4. Step 4: Add 1 cup sliced shiitake mushrooms and 1 thinly sliced red bell pepper. Stir-fry for 4-5 minutes until vegetables soften and mushrooms release their aroma.
  5. Step 5: Add drained rice noodles, reserved tofu, 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp lime juice, and 1/4 tsp crushed red pepper flakes. Toss everything together and stir-fry for 2-3 minutes until noodles are heated through and coated in sauce.
  6. Step 6: Remove from heat, stir in 3 chopped green onions, and garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Stir-Fried Rice Noodles with Tofu and Shiitake Mushrooms 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 Shiitake Mushrooms?

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 Shiitake Mushrooms?

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 Shiitake Mushrooms for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shiitake Mushrooms vegetarian?

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

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