Veggie Noodle Stir Fry

Have you tried my Veggie Noodle Stir Fry? 🍜🌿🍃

It’s one of those go-to meals that you can count on to be really satisfying and flavorful…and simple to make! 🌿🍃

There’s lots of yummy flavors and texture going on, from the tofu that gets a bit browned and crisp to the flavorful herbs, scallions and sweet carrots. 🌿🍃🍜 Hoping you are having a restful weekend❤🌿🍃

Veggie Noodle Stir Fry

This Veggie Noodle Stir Fry is one of those go-to meals that you can count on to be really satisfying and flavorful...and simple to make!

Course Dinner

Cuisine Asian-Inspired

Keyword Vegan Stir Fry, Veggie Noodle Stir Fry

Total Time 35

Servings

Author Janet

Ingredients

1 16 oz. package extra firm organic tofu
2 tsp sesame oil for cooking tofu
1 tsp dark soy sauce for cooking tofu
2 to 3 servings noodles
2 medium carrots cut very thinly
1/3 cup scallions
2 tbsp cilantro finely chopped (or parsley)
1/4 tsp garlic powder
1/4 tsp ground ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1.5 tbsp maple syrup
2 tsp sambal oelek or chili garlic sauce
2 tsp corn starch
1/4 cup water
1/2 cup vegetable broth
2 tsp sesame oil

Instructions

Cook your noodles according to package directions and rinse (be sure to not overcook them). Drizzle in a touch of sesame oil and gently toss (optional).
Meanwhile, drain the tofu very well, and crumble it into a large pan. The smaller the crumbles, the firmer / crisper they will get during cooking. Add a bit of oil and cook for 20 min on medium heat, stirring periodically. Towards the end, add around a tsp of dark soy sauce (or sub regular soy sauce).
While tofu and noodles cook, thinly slice the carrots. Add them to the tofu pan when tofu is done. Continue to cook for a couple min while you whisk up the sauce.
Add sauce to the pan, cook until it starts to thicken. While sauce is thickening, chop the scallions and herbs.
Now add noodles to pan, toss, serve and top with scallions and herbs.