Vegan Stir-Fried Rice Noodles
Elevate your weeknight dinners with this vibrant and flavorful Vegan Stir-Fried Rice Noodles recipe! Featuring tender wide rice noodles, crispy golden tofu, and a colorful medley of fresh vegetables like julienned carrots, snap peas, and broccoli, this quick stir-fry is a plant-based delight. Tossed in a savory-sweet sauce made with soy sauce, hoisin, and a touch of maple syrup, every bite is packed with umami-rich goodness. Ready in just 35 minutes, this recipe is perfect for busy evenings yet impressive enough to serve guests. Garnish with green onions and sesame seeds for an extra pop of freshness and texture. Completely customizable and easily made gluten-free, this dish is a must-try for noodle lovers and anyone seeking a healthy, satisfying vegan meal.
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Ingredients
- 8 oz Wide rice noodles
- 8 oz Tofu (firm or extra-firm, pressed and cubed)
- 2 tablespoons Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 large Carrot, julienned
- 1 large Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 cup Snap peas
- 3 tablespoons Soy sauce (gluten-free if needed)
- 2 tablespoons Hoisin sauce (vegan and gluten-free if needed)
- 1 tablespoon Rice vinegar
- 1 tablespoon Maple syrup
- 2 pieces Green onions, chopped
- 1 tablespoon Sesame seeds (optional for garnish)
Directions
Step 1
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Step 2
In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and maple syrup. Set aside.
Step 3
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Step 4
Add the tofu cubes and stir-fry for 5-7 minutes until golden and crispy on all sides. Remove from the skillet and set aside.
Step 5
Add the remaining 1 tablespoon of sesame oil to the skillet. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
Step 6
Add the carrot, red bell pepper, broccoli, and snap peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Step 7
Return the tofu to the skillet and pour the prepared sauce over the vegetables and tofu. Toss to coat everything evenly.
Step 8
Add the cooked rice noodles to the skillet and toss gently to combine everything. Stir-fry for 2-3 minutes until the noodles are heated through and coated in the sauce.
Step 9
Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1240.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1431.4 |
| Total Fat 53.4g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3644.9mg | 0% |
| Total Carbohydrate 183.7g | 0% |
| Dietary Fiber 25.3g | 0% |
| Total Sugars 44.1g | |
| Protein 62.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1914.0mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 1686.4mg | 0% |
Source of Calories