Glass Noodle Stir-Fry with Tofu and Vegetables Recipe

Introduction

This vibrant glass noodle stir-fry is packed with fresh vegetables, crispy tofu, and a savory sesame-soy sauce. It’s a quick, satisfying dish that’s perfect for a healthy weeknight meal or a flavorful lunch.

Ingredients

• 1 package glass noodles (aka sweet potato noodles)
• 2 tablespoons toasted sesame oil
• ½ yellow onion, sliced or diced
• 3 cloves garlic
• 1 package super-firm tofu, diced
• ½ red bell pepper, sliced
• ½ cup shredded carrots
• ½ cup corn kernels (canned or frozen)
• ½ cup snow peas, chopped
• ½ cup cabbage, chopped
• ½ cup soy sauce
• 1 tablespoon sugar
• ¼ teaspoon ginger powder
• ¼ cup green onions, sliced
• 1 tablespoon sesame seeds (white or black)

Instructions

1. Step 1: Cook the glass noodles according to package instructions. Drain and rinse with cold water to prevent sticking, then set aside.
2. Step 2: Heat the toasted sesame oil in a large sauté pan over medium heat. Add the onion, garlic, and diced tofu, sautéing for a few minutes until fragrant and tofu is lightly browned.
3. Step 3: Add the red bell pepper, shredded carrots, corn, snow peas, and cabbage to the pan. Stir well to combine.
4. Step 4: Pour in the soy sauce, sprinkle the sugar and ginger powder over the vegetables, and mix thoroughly. Continue sautéing until the vegetables are tender but still crisp, about 3-5 minutes.
5. Step 5: Add the cooked glass noodles to the pan. Toss everything together and sauté for another 1-2 minutes to blend the flavors.
6. Step 6: Remove from heat and transfer to a serving dish. Garnish with sliced green onions and sesame seeds before serving.

Tips & Variations

• For extra protein, add cooked shrimp or chicken along with or instead of tofu.
• Use fresh ginger instead of ginger powder for a more vibrant flavor.
• Add a splash of rice vinegar or a sprinkle of chili flakes for extra tang or heat.
• Swap vegetables based on seasonality or preference—mushrooms, zucchini, or baby corn work well.
• If you prefer a gluten-free soy sauce, tamari is a great alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the microwave until warmed through, adding a splash of water or soy sauce if the noodles feel dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, while glass noodles give this dish its unique texture, you can substitute with rice noodles or even thin spaghetti in a pinch. Just adjust cooking times accordingly.

How do I prevent the tofu from sticking or breaking apart?

Using super-firm tofu and gently pressing out excess moisture before dicing helps maintain its shape. Sauté tofu in hot oil without moving it constantly and allow it to brown on one side before stirring.

Glass Noodle Stir-Fry with Tofu and Vegetables Recipe

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★★★★★

4.9 from 93 reviews

A flavorful and nutritious glass noodle stir-fry featuring super-firm tofu, a colorful mix of vegetables, and a savory sesame-soy sauce. This dish is quick to prepare and perfect for a light lunch or dinner, combining tender chewy noodles with crunchy fresh veggies.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Glass Noodles

• 1 package glass noodles (aka sweet potato noodles)

Vegetables and Tofu

• ½ yellow onion (sliced or diced)
• 3 cloves garlic (minced)
• 1 package super-firm tofu (diced)
• ½ red bell pepper (sliced)
• ½ cup shredded carrots
• ½ cup corn kernels (canned or frozen)
• ½ cup snow peas (chopped)
• ½ cup cabbage (chopped)

Sauces and Seasonings

• 2 tablespoons toasted sesame oil
• ½ cup soy sauce
• 1 tablespoon sugar
• ¼ teaspoon ginger powder

Garnish

• ¼ cup green onions (sliced)
• 1 tablespoon sesame seeds (white or black)

Instructions

1. Cook the noodles: Prepare the glass noodles according to the package instructions. Once cooked, rinse them with cold water to prevent sticking, then set aside to drain.
2. Sauté aromatics and tofu: Heat the toasted sesame oil in a large sauté pan over medium heat. Add the sliced yellow onion, minced garlic, and diced super-firm tofu. Sauté for a few minutes until the onion softens and the tofu begins to brown slightly.
3. Add the vegetables: Incorporate the sliced red bell pepper, shredded carrots, corn kernels, chopped snow peas, and chopped cabbage into the pan. Stir to combine with the aromatics and tofu.
4. Season and cook vegetables: Pour in the soy sauce, sprinkle the sugar and ginger powder over the mixture. Stir everything well and continue sautéing until the vegetables reach your desired tenderness, typically around 5-7 minutes.
5. Combine noodles with vegetables: Add the prepared glass noodles to the pan. Toss everything together and sauté for an additional one to two minutes to heat the noodles through and meld the flavors.
6. Serve and garnish: Remove the pan from heat. Transfer the noodle stir-fry to a serving dish and garnish with sliced green onions and sesame seeds before serving.

Notes

• Use super-firm tofu to ensure it maintains its shape during sautéing.
• Adjust soy sauce and sugar amounts to taste if you prefer it saltier or sweeter.
• Feel free to swap out vegetables based on seasonality or preference.
• Rinsing noodles with cold water is essential to prevent them from clumping.
• This dish can be served warm or at room temperature.

Keywords: glass noodles, tofu stir-fry, vegan noodles, sweet potato noodles recipe, sesame soy noodles, vegetable stir-fry