Asian stir-fry noodles with veggies and tofu


An easy and healthy Asian recipe that you can customize in many ways. I give you some ideas at the end of the recipe.

5 from 2 votes

Asian stir-fry noodles with veggies and tofu

Servings 4
Prep Time 25 minutes
Cook Time 20 minutes


Ingredients for the stir-fry

  • 200 g wheat Asian noodles suitable for stir-fry
  • ½ chinese cabbage
  • 4 carrots
  • 2 spring onions
  • 2 handfuls of mung beans
  • 10 shiitake mushrooms
  • 200 g tofu
  • 1 clove of garlic
  • ½ to 1 tsp fresh ginger

Ingredients for the seasoning

  • 6 tbsp soy sauce tamari or shoyu
  • 2 tbsp rice vinegar
  • 1 tsp honey or sugar
  • 2 tsp toasted sesame oil
  • sesame seeds


  • Finely cut your vegetables (in strips, julienne or thin slices).
  • Dice the tofu, finely chop the garlic, ginger and onions.
  • Cook your pasta according to the instructions on the package. As soon as they are cooked, drain them and pass them quickly under cold water.
  • Prepare the sauce by mixing all the liquid ingredients.
  • In a hot stir-fry pan, fry the garlic, onion and ginger in a little vegetable oil for 1 to 2 minutes.
  • Add the carrots and stir regularly for 3 to 4 minutes.
  • Add the tofu and mushrooms, stir fry for 4 minutes.
  • Finally, add the cabbage and stir fry for 1-2 minutes.
  • Then incorporate the noodles, half or 3/4 of the sauce, and half of the mung bean sprouts.
  • Warm up for 2 to 3 minutes. Add pepper.
  • Check that everything is hot enough, add a little sauce if necessary, and serve immediately, sprinkle with sesame seeds and the rest of the mung bean sprouts.


Stir fry
  • For the noodles: you can use dry or fresh noodles, udon noodles (you will obtain a “yaki udon”), rice tagliatelle… simply avoid too thin noodles (vermicelli) which are less suitable for this recipe.
  • For the vegetables: you can, among other things, use pepper, courgettes, broccoli, cauliflower, broad beans or edamame, beans, peas or snow peas for crunchy vegetables, spinach shoots, bok choy or kale for leafy vegetables, but also eggplant, other kinds of mushrooms, shallots or red onion.
  • For the proteins: you can add tofu, eggs, chicken, beef, minced pork or shrimp (make sure to cut finely the meat so that it cooks in a short time).
–> The main thing is to adjust the preparation according to the cooking time of your ingredients. On the one hand, cut your ingredients finely so that they cook faster. On the other hand, fry them starting with the ingredients that take the longest to cook and adding the ingredients that require little or no cooking at the end.
For example, start with the garlic, onions and protein and sauté for 2 minutes, then add the crispy vegetables for a good 5 minutes, before adding the rest of the ingredients. As for the leafy vegetables and mung beans, add them only at the end, after having put the noodles in the wok, so that they keep their freshness.
You can thicken your sauce with a little starch and add mirin and/or saké if you have some. You could also make a teriyaki sauce. 
For a Thai-inspired dish, add  some coriander, chilli, a little lime juice, peanuts or cashews.
Course: Main Course
Cuisine: Asian
Keyword: Vegan

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    5 stars
    Very easy, very tasty and not much work!

  2. 5 stars
    Stumbled upon this recipe while looking for a way to use up some udon, tofu, and mung sprouts. Followed the recipe but also added broccoli and it turned out great! Very crisp and fresh tasting, the leftovers will make a great lunch tomorrow. Thank you for sharing!

    1. Great 🙂 thanks for your feedback! Indeed you can put all the veggies you want in this recipe, thanks for the ideas 🙂

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