Vegetarian Stir-Fried Rice Noodles with Tofu and Vegetables

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

Tender rice noodles stir-fried with crispy tofu, colorful vegetables, and a savory soy-ginger sauce for a satisfying vegetarian Asian-inspired meal. This asian fusion-inspired vegetarian (vegetarian) ready in about 35 minutes pairs rice noodles, firm tofu, pressed and cubed, medium red bell pepper, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Cook: 15 min Serves 4 Asian Fusion cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 15 minutes until pliable, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 12 oz cubed firm tofu and stir-fry for 5-6 minutes until golden and crisp on all sides. Remove tofu and set aside.
  3. Step 3: In the same wok, add 3 minced garlic cloves and 1 tbsp grated fresh ginger; stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 1 medium thinly sliced red bell pepper, 1 cup snap peas, and 3 chopped green onions; stir-fry for 3-4 minutes until vegetables are tender-crisp.
  5. Step 5: Add the soaked rice noodles and cooked tofu back to the wok. Pour in 3 tbsp soy sauce and 2 tsp sesame oil, tossing everything together for 2-3 minutes until noodles are heated through and evenly coated.
  6. Step 6: Serve hot with lime wedges on the side for squeezing over the top to add brightness.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 35 minutes (20 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 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 Vegetarian 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 Vegetarian 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 Vegetarian 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.

Related recipes