Sesame Rice Noodle Stir-fry with Veggies and Tofu

Skip takeout and make this stir-fry! It's so flavourful and full of veggies! | The Refreshanista

We’ve reached the end of March, which means it’s the end of National Noodle month- I’ve been sharing deliciously awesome noodle recipes all month long! Check them out here, here, here, and here. I’m a big fan of noodles so I have really been enjoying all these recipes 🙂 This recipe is my favourite of them all. I love a good stir-fry and this Sesame Rice Noodle Stir-fry with Veggies and Tofu is exactly that. Tons of flavour, veggies, tofu, all on top of noodles- perfection!

One of my favourite dishes to cook is a stir-fry. I love it because I can wing it and just throw in any veggies I’ve got with some soy sauce and sesame oil, cook for a few minutes, and add in some noodles or rice and voila! Dinner is ready 🙂 It’s what I make when I’m tired and don’t feel like searching for a recipe or I’m short on ingredients. It’s faster than ordering takeout and you can add in lots of veggies. I’m sometimes disappointed when I go to a restaurant and get a veggie and noodle stir-fry that just has a few shreds of cabbage in it. This recipe has so many veggies in it that I had to switch to my large pot to cook them because I only have a medium-size pan in my dorm room!

Skip takeout and make this stir-fry! It's so flavourful and full of veggies! | The Refreshanista

If you’re gluten-intolerant, this recipe is perfect for you 🙂 rice noodles don’t have any gluten! Swap the soy sauce for tamari, which is very similar but gluten-free, and you’ve got a delicious dinner!

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Sesame Rice Noodle Stir-fry with Veggies and Tofu

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6
Author Melanie Maxwell

Ingredients

For the sauce:

  • 1/2 cup of sesame oil + more for cooking and serving
  • 2 tablespoons of rice vinegar
  • 4 tablespoons of soy sauce or tamari
  • 3 cloves of garlic minced
  • 1 tablespoon of minced ginger

For the stir-fry:

  • 454 g /1lb of rice noodles
  • 454 g /1lb of medium-firm tofu patted dry and cut into bite-sized pieces
  • 1 red bell pepper sliced
  • 3 heads of baby bok choy trimmed
  • 2 heads of broccoli cut into bite-sized florets
  • 2 cups of bean sprouts
  • 2 cups of sliced white mushrooms
  • sesame seeds for serving

Instructions

  1. Stir together sauce ingredients. Set aside.
  2. Cook noodles according to package instructions, drain, and set aside.
  3. Heat a tablespoon of sesame oil in a pan at medium-high heat. Use tongs to place tofu on pan in a single layer. Cook for a couple minutes on each side, until golden brown. Remove from pan and place on a plate lined with paper towel and set aside.
  4. In a large pan, heat approximately 2 tablespoons of sesame oil at high heat. Add in bell pepper, bok choy, broccoli, bean sprouts, and mushrooms. Cook, tossing frequently with tongs, for 10 minutes. Add sauce and cook for another 2 minutes.
  5. To serve, top noodles with veggies (plus some saucand tofu. Drizzle with sesame oil and sprinkle with sesame seeds.

Do you love stir-fry like I do?

Melanie

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14 thoughts on “Sesame Rice Noodle Stir-fry with Veggies and Tofu

  1. I’m totally with you – stir-frying is my ultimate go-to when I can’t think of what else to do. Especially when I have a bunch of gorgeous, fresh vegetables (just like this!).

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