Vegetarian Noodle Stir Fry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ramen noodles stir-fried with tofu and fresh vegetables in a savory sauce made from soy, hoisin, and ginger. It's chewy, crispy, and packed with umami flavor. A complete meal in one pan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 packages ramen noodles (gluten-free rice noodles, if needed)
- 2 teaspoons oil (divided)
- 1 package tofu (cut into 1-inch cubes)
- 8 ounces sliced mushrooms
- 8 ounces snap peas (string removed)
- 2 carrots (cut into matchsticks)
- 1 red pepper (thinly sliced)
- ½ red onion (chopped)
- Optional toppings: green onions, sesame seeds, red pepper flakes, black pepper
- 1 cup vegetable broth
- ½ cup low-sodium soy sauce (gluten-free, if needed)
- ¼ cup hoisin sauce (gluten-free, if needed)
- ¼ cup coconut sugar (can sub brown sugar)
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger
- ½ teaspoon chili flakes
- 3 cloves garlic (finely minced)
- 1 teaspoon cornstarch
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 3064mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 771mg
- Calcium
- 432mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3064MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.