Thai Lemongrass Vegetable Stir-Fry with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A zesty Thai stir-fry using lemongrass, bell peppers, and rice noodles for a quick and flavorful meal. This thai-inspired vegetarian (vegetarian) ready in about 35 minutes pairs rice noodles, stalks lemongrass, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 8 oz rice noodles
• 2 stalks lemongrass
• 1 bell pepper
• 1 cup mushrooms
• 1 block tofu
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tbsp grated ginger

Instructions

1. Step 1: Soak the 8 oz rice noodles in hot water for 15 minutes, then drain thoroughly and rinse under cold water until the water runs clear. Tip: Do not overcook the noodles later — they should still have a slight chewiness when tossed with the stir-fry.
2. Step 2: Trim the tough outer layers of the 2 lemongrass stalks, then slice the pale white inner portion into 1/2-inch-thick rounds. Dice the bell pepper into 1/2-inch cubes and thinly slice the mushrooms. Cut the tofu block into 1/2-inch cubes.
3. Step 3: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the lemongrass rounds and sauté for 1-2 minutes until fragrant and slightly golden. Tip: Remove the lemongrass before adding other ingredients to avoid bitterness.
4. Step 4: Add the bell pepper cubes and mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their moisture. Tip: Don’t stir the mushrooms too early — they need contact with the hot pan to caramelize.
5. Step 5: Add the tofu cubes to the skillet and cook for 3-4 minutes, gently stirring to coat with the oil and vegetable mixture, until the tofu is golden brown and slightly crispy on the edges.
6. Step 6: Reduce the heat to medium, add 2 tbsp soy sauce and 1 tbsp grated ginger to the skillet. Stir to combine, then cook for 1-2 minutes until the sauce becomes glossy and the tofu absorbs the flavors.
7. Step 7: Add the drained rice noodles to the skillet, tossing with tongs to coat evenly in the sauce. Cook for 2-3 minutes, gently stirring, until the noodles are heated through and slightly sticky from the sauce. Tip: If the mixture seems dry, add 1-2 tbsp water or broth to loosen it.
8. Step 8: Transfer the stir-fry to a serving dish. Garnish with chopped cilantro and a squeeze of lime juice before serving. Tip: For extra flavor, add a few drops of fish sauce or a teaspoon of honey to balance the dish.