Stir-Fried Rice Noodles with Tofu and Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick and healthy stir-fry using rice noodles, firm tofu, bell peppers, and snap peas in a light soy-ginger sauce. This asian-inspired pasta (vegetarian) ready in about 30 minutes pairs rice noodles, block (14 oz) firm tofu, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 3.7 (15 ratings) Prep: 20 min Cook: 10 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz rice noodles according to package instructions, then drain and set aside. Press 1 block tofu into 1/2-inch cubes and pat dry. Toss with 1 tbsp soy sauce.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add tofu and sauté for 3-4 minutes until golden. Remove and set aside.
  3. Step 3: Add 2 minced garlic cloves and 2 tbsp grated ginger to the pan. Cook for 30 seconds until fragrant. Add 2 sliced bell peppers and 1 cup snap peas. Stir-fry for 4-5 minutes until tender-crisp. Add noodles, tofu, and remaining 2 tbsp soy sauce. Toss to coat and serve immediately.

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Frequently asked questions

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

Total time is about 30 minutes (20 min prep + 10 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 Vegetables?

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 Vegetables?

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 Vegetables 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 Vegetables 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.

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