Vegetarian Stir-Fried Rice Noodles
This vibrant and delicious Vegetarian Stir-Fried Rice Noodles recipe is a quick and wholesome option packed with colorful vegetables, crispy tofu, and savory flavors. Perfect for busy nights, this 30-minute dish combines tender rice noodles with a rich, umami-packed sauce made from soy sauce, sesame oil, and optional chili flakes for a spicy kick. Fresh ingredients like julienned carrots, bell peppers, zucchini, and baby spinach (or bok choy) add a delightful crunch and a burst of nutrients to each bite, while garlic and ginger bring aromatic depth to the stir-fry. Ideal as a meatless dinner, this vegetarian noodle dish is easy to customize, vegan-friendly, and even great for meal preps. Serve it steaming hot with a garnish of green onions or a squeeze of lime for a meal that’s as satisfying as it is healthy.
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Recipe Information
Ingredients
- 200 g Rice noodles
- 3 tbsp Soy sauce
- 1 tbsp Dark soy sauce (optional for color and depth)
- 2 tsp Sesame oil
- 3 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 1 Carrot, julienned
- 1 Bell pepper, thinly sliced
- 1 Zucchini, julienned or sliced
- 3 Green onions, sliced
- 2 cups Baby spinach or bok choy
- 200 g Tofu, firm and cubed
- 2 tbsp Vegetable oil
- 1 tsp Cornstarch
- 1 tbsp Water
- 0.5 tsp Chili flakes (optional, for heat)
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water to prevent sticking, and set aside.
In a small bowl, whisk together soy sauce, dark soy sauce (if using), sesame oil, cornstarch, water, and chili flakes (if desired) to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 4-5 minutes. Remove from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the pan. Toss in minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the julienned carrot, sliced bell pepper, and zucchini to the pan. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still crisp.
Add the cooked rice noodles to the pan along with the sauce. Toss everything together thoroughly to coat the noodles and vegetables in the sauce.
Add the baby spinach or bok choy, green onions, and browned tofu to the pan. Stir-fry for another 2-3 minutes until the greens are wilted and everything is heated through.
Remove the stir-fried noodles from the heat and serve immediately. Garnish with extra green onions or a squeeze of lime if desired.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3345 mg | 145% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 14.6 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1620 mg | 125% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2356 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
