Vegetarian Stir-Fried Rice Noodles

Elevate your weeknight dinner game with this vibrant and satisfying Vegetarian Stir-Fried Rice Noodles recipe! Packed with colorful vegetables like carrots, bell peppers, zucchini, and tender baby spinach or bok choy, this dish combines fresh, crispy textures with the smoky richness of a soy-based sauce. Cubed and pan-fried tofu adds a hearty, protein-packed twist, while aromatic garlic, ginger, and a touch of sesame oil infuse every bite with irresistible flavor. Prepared in just 30 minutes, this vegan-friendly, gluten-free recipe is perfect for busy evenings or as a quick, nutritious meal. Customize the heat with optional chili flakes, and serve it fresh from the wok for a wholesome, restaurant-quality experience!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

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)

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain, rinse with cold water to prevent sticking, and set aside.

Step 2

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.

Step 3

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.

Step 4

Add the remaining tablespoon of vegetable oil to the pan. Toss in minced garlic and ginger, and stir-fry for 30 seconds until fragrant.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	(1042.2g)

Amount per serving	% Daily Value*
Calories	1176.0

Total Fat 72.4g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 28.6g
Cholesterol 0mg	0%
Sodium 3344.9mg	0%
Total Carbohydrate 92.9g	0%
Dietary Fiber 17.4g	0%
Total Sugars 14.6g
Protein 48.8g	0%

Vitamin D 0IU	0%
Calcium 1620.4mg	0%
Iron 11.8mg	0%
Potassium 2356.1mg	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: 53.5%

Protein: 16.0%

Carbs: 30.5%