Stir-Fried Udon Noodles with Tofu and Bok Choy

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

Soft udon noodles stir-fried with crispy tofu, tender bok choy, and a savory garlic-soy sauce for a quick Asian-inspired meal. This Asian Fusion-inspired vegetarian recipe, ready in about 30 minutes, pairs udon noodles, firm tofu, 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: 10 min Cook: 20 min Serves 4 Asian Fusion cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 12 oz fresh or frozen udon noodles according to package instructions, drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 4-5 minutes on each side until 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, sauté for 30 seconds until fragrant.
  4. Step 4: Add 3 halved baby bok choy heads and stir-fry for 3-4 minutes until leaves wilt and stems are tender-crisp.
  5. Step 5: Return tofu to the skillet and add the cooked udon noodles.
  6. Step 6: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, and 1/4 tsp red pepper flakes. Pour sauce over noodles and toss everything together for 2 minutes until heated through and evenly coated.
  7. Step 7: Remove from heat and garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 Udon 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 udon noodles from drying out.

Can I substitute ingredients in Stir-Fried Udon 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 Udon 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.

What goes well with Stir-Fried Udon Noodles with Tofu and Bok Choy?

Asian Fusion 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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