Vegan Stir-Fried Noodles

Savor the vibrant flavors of this Vegan Stir-Fried Noodles recipe—a quick, wholesome, and utterly delicious dish perfect for busy weeknights or meal prep. Featuring tender rice noodles tossed with golden-crisp tofu, colorful vegetables like carrots, red bell pepper, and broccoli, and coated in a savory-sweet stir-fry sauce made with soy sauce, sesame oil, lime juice, and maple syrup, this recipe delivers a delightful combination of textures and tastes. With just 15 minutes of prep and 15 minutes of cooking, you'll have a plant-based meal packed with protein, fresh veggies, and bold Asian-inspired flavors. Garnish with sesame seeds for an added touch of crunch and serve it hot for an irresistible dining experience that’s vegan, gluten-free-friendly, and perfect for the whole family!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 200 grams extra-firm tofu
• 4 tablespoons soy sauce (gluten-free if needed)
• 2 tablespoons sesame oil
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 medium carrots, julienned
• 1 medium red bell pepper, sliced
• 1 cup broccoli florets
• 3 stalks green onions, sliced
• 1 cup mung bean sprouts
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 tablespoons cooking oil (e.g., avocado oil)

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain and rinse under cold water to prevent them from sticking. Set aside.

Step 2

Press the tofu to remove excess moisture, then cut it into small cubes.

Step 3

In a small bowl, mix together soy sauce, sesame oil, maple syrup, lime juice, minced garlic, and grated ginger to create the stir-fry sauce. Set aside.

Step 4

Heat 1 tablespoon of cooking oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy. Remove from the skillet and set aside.

Step 5

Add the remaining tablespoon of cooking oil to the skillet and increase the heat to medium-high. Stir-fry the carrots, red bell pepper, and broccoli for 3-4 minutes until they begin to soften but are still crisp.

Step 6

Return the tofu to the skillet, followed by the cooked rice noodles. Pour the stir-fry sauce over the noodles and vegetables. Toss everything together to coat evenly and cook for another 2-3 minutes.

Step 7

Add the green onions and mung bean sprouts. Toss briefly to combine, then remove the skillet from heat.

Step 8

Serve the stir-fried noodles hot, garnished with sesame seeds if desired.

Nutrition Facts

Serving size	(1162g)

Amount per serving	% Daily Value*
Calories	1340.8

Total Fat 78.1g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 4639.3mg	0%
Total Carbohydrate 117.8g	0%
Dietary Fiber 20.5g	0%
Total Sugars 35.9g
Protein 54.5g	0%

Vitamin D 0IU	0%
Calcium 1623.5mg	0%
Iron 12.1mg	0%
Potassium 1812.3mg	0%

*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.

Source of Calories

Fat: 50.5%

Protein: 15.7%

Carbs: 33.8%