Vegetarian Stir-Fried Noodles with Tofu and Bok Choy

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

Wok-tossed rice noodles with crispy tofu, tender bok choy, and a savory soy-ginger sauce for a satisfying Vietnamese-inspired vegetarian meal. This vietnamese-inspired vegetarian (vegetarian) ready in about 40 minutes pairs ounces, pressed and cubed firm tofu, ounces, dried rice noodles, heads, halved lengthwise baby bok choy 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: 25 min Cook: 15 min Serves 4 Vietnamese cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 ounces dried rice noodles in warm water for 20 minutes until tender, then drain and set aside.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large wok over medium-high heat. Add 14 ounces pressed and cubed firm tofu and fry for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
  3. Step 3: In the same wok, add 3 minced garlic cloves and 1 inch minced ginger, stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 3 heads halved baby bok choy and stir-fry for 3 minutes until wilted but still bright green.
  5. Step 5: Add drained noodles, 3 tablespoons soy sauce, 1 tablespoon vegetarian oyster sauce, and 1 teaspoon sesame oil. Toss well to combine and heat through.
  6. Step 6: Return crispy tofu to wok, add 3 sliced green onions and 1/4 teaspoon crushed red pepper flakes, tossing gently for 1 minute.
  7. Step 7: Serve hot with lime wedges for squeezing over before eating.

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Frequently asked questions

How long does Vegetarian Stir-Fried 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 Vegetarian Stir-Fried 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 ounces, dried rice noodles from drying out.

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