Tofu Noodles Stir-fry with Vegetables
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Noodles made from tofu get stir-fried with carrots, mushrooms, spinach, scrambled eggs in a savory-sweet, spicy and garlicky sauce in this easy Tofu Noodles Stir-fry with Vegetables! It’s high in protein, ready in under 30 minutes, and so delicious!
About This Recipe
I recently discovered Pulmuone Tofu Noodles at my local Korean grocery store and absolutely love them! They’re great for making a low-carb “noodles” dish that is still high in plant-based protein.
This Tofu Noodles Stir-fry with Vegetables features tasty veggies like carrots, mushrooms, Chinese spinach, proteins like scrambled eggs and chopped turkey breast slices, and noodles made from tofu. Everything gets stir-fried in a punchy, garlicky savory-sweet sauce with a hint of toasted sesame aromas!
I’ve added some fresh red chilies and chili oil to make it spicy. But as always, you can use less or omit these ingredients to tailor this dish to your spice level preference.
Ready in under 30 minutes, this dish is easy to make to on any given weeknight, filling, and nutritious!
Why I Love Tofu Noodles Stir-fry
- Easy to make and requires minimal cleanup.
- Packed with protein and fiber.
- Satisfying and satiating even if lower in carbohydrates.
- Full of colorful veggies that provide you with a variety of micronutrients!
- SUPER TASTY garlicky sauce!
Ingredient Notes and Substitutes
- Tofu Noodles: I used Pulmuone Noodle-Style Tofu which are available in H Mart in the USA. It’s essentially tofu that’s been shaped into noodle-like strands. It’s a great source of plant-based protein and a gluten-free alternative to wheat noodles. Look for the wide, fettuccine style tofu noodles in a Korean supermarket. You can also use the thin spaghetti style tofu noodles. If you can’t find it, use pressed tofu sheets (gāndòufu) from an Asian supermarket and cut into thin strips to mimic noodle strands.
- Aromatics: Fresh garlic, red chilies, and spring onion (scallion/green onions). I’ve used Thai Bird’s Eye red chilies but you can use any hot red chilies that are easily available to you. Use more or less chilies based on your heat level preference. We’ll be adding the garlic and chilies to our sauce to let their their punchy flavors shine in the final dish.
- Vegetables: I used carrots, fresh shiitake mushrooms, and Chinese spinach but any type of stir-fry friendly vegetables you have on hand will work!
- Peanut Oil: Or use your preferred neutral cooking oil.
- Eggs: Lightly beaten and seasoned with a pinch of salt.
- Oven Roasted Deli Turkey Breast Slices: I added this for more protein since I had it on hand but you can leave it out if preferred. Or use sliced deli style rotisserie chicken, ham, or diced lean ham steak. Look for deli turkey that is nitrate free, made with all natural ingredients and is minimally processed.
- Oyster Sauce: A thick, sweet and salty sauce that is full of umami. It’s available in mainstream supermarkets, Asian supermarkets and online. I like Lee Kum Kee Panda brand for Chinese recipes.
- Low Sodium Light Soy Sauce: Low sodium so that we can control the salt levels better.
- Sesame Oil: For fragrant toasted sesame aromas and flavor.
- Pure Chili Oil (optional): This is a pure chili oil without sediment/flakes.
- White Sugar: The sweetness balances the savory and spicy flavors.
- Water: Loosens up the sauce.
Tofu Noodles Stir-fry with Vegetables
Noodles made from tofu get stir-fried with carrots, mushrooms, spinach, scrambled eggs in a savory-sweet, spicy and garlicky sauce in this easy Tofu Noodles Stir-fry with Vegetables! It’s high in protein, ready in under 30 minutes, and so delicious!
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 1 1x
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese
Ingredients
Sauce:
- 1.5 tablespoons / 23ml Oyster Sauce
- 1 tablespoon / 15ml Low Sodium Light Soy Sauce
- ½ teaspoon Toasted Sesame Oil
- ½ teaspoon Pure Chili Oil (optional – pure chili oil without sediment/flakes)
- ¼ teaspoon White Sugar
- 1 tablespoon Water
Tofu Noodles Stir-fry:
- 1 medium stalk / 10-15 grams Spring Onion (Scallion/Green Onions) – cut into 1.5-inch pieces, white and light green parts separated from dark green parts
- ½ small / 75 grams Carrot – cut into matchsticks
- 4–5 pieces / 80 grams fresh Shiitake Mushrooms (or use straw mushrooms or any other Asian mushrooms of choice) – thinly sliced
- 3–4 cloves / 15 grams Garlic – minced
- 1–3 pieces / 3-12 grams fresh Red Chilies (optional – I used Thai Bird’s Eye red chilies but any variety will work, omit for milder dish – note 1*) – finely chopped
- 2 cups / 80 grams Chinese Spinach (substitute regular spinach or baby spinach) – rinsed thoroughly, cut into rough chunks
- 1 pack / 100 grams Pulmuone Noodle-Style Tofu (wide fettuccine style or spaghetti style), drained and rinsed
- 2 teaspoons Peanut Oil (or other neutral oil for cooking), divided
- 2 Eggs, lightly beaten and seasoned with a pinch of salt
- 3 sliced / 33 grams Oven Roasted Deli Turkey Breast Slices – chopped
Instructions
Prep:
- Prepare the vegetables: Prepare and chop the spring onion, carrot, mushrooms, garlic, fresh red chilies (if using), and Chinese spinach. Set aside.
- Make the sauce: In a measuring glass or small bowl, combine the oyster sauce, low sodium light soy sauce, sesame oil, chili oil (if using) sugar, water, chopped garlic and fresh red chilies. Mix until combined well. Set aside.
- Prepare the tofu noodles, deli turkey, and eggs: Drain the package of tofu noodles and rinse with cold water. Chop the oven roasted deli turkey into small square shaped pieces. Crack the eggs into a small bowl and season with a pinch of salt. Lightly beat with a fork.
Tofu Noodles Stir-fry with Vegetables:
- Cook the eggs: Heat 1 teaspoon peanut oil in a large nonstick wok (or a large nonstick skillet) over medium-high heat. Lower the heat to medium low and pour in the beaten eggs. Allow to set for 15-20 seconds, then use a rubber spatula and pull across the eggs to form large, soft curds of scrambled eggs. Continue cooking and scrambling the eggs until 80% cooked – about 15-20 seconds. Transfer back into the bowl you beat the egg in and set aside.
- Stir-fry the vegetables: Heat the remaining teaspoon of peanut oil in the wok over medium-high heat. Add the spring onion white and light green parts, sliced carrots and mushrooms. Stir-fry for 1-2 minutes, adding a tablespoon of water to help soften the vegetables.
- Stir-fry the spinach: Add the spinach and stir-fry for 40 seconds, or until just wilted.
- Add the tofu noodles and sauce: Add the tofu noodles and prepared sauce. Stir-fry for 1 minute until everything is evenly coated in the sauce.
- Add the eggs and turkey: Add the scrambled eggs and chopped turkey and stir-fry for a minute to combine.
- Toss through the spring onion: Toss through the spring onion dark green parts and switch off the heat.
- Serve: Transfer to a plate or bowl and enjoy!
Notes
- Fresh Red Chilies. Use more or less to customize this dish to your heat level preference. Omit them for a milder dish. Same for the chili oil in the sauce.
- Be sure to check out the full article below for ingredients notes/substitutions, tips, variations, storage instructions, and more!
Nutrition
- Serving Size: 1
- Calories: 633
- Sugar: 13.7g
- Sodium: 2346.7mg
- Fat: 38g
- Saturated Fat: 7.5g
- Unsaturated Fat: 30.4g
- Trans Fat: 0.1g
- Carbohydrates: 33.8g
- Fiber: 8.6g
- Protein: 42.6g
- Cholesterol: 386.7mg
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Cook’s Tips and Variations
- Use different vegetables. Regular spinach, Chinese (Napa) cabbage, snap peas, snow beans, green beans, sliced bell peppers (any color), edamame beans, asparagus, etc.
- Use pre-cut vegetables. A slaw salad mix with red cabbage, green cabbage, carrots would work great. As would any other pre-cut vegetables that you can get at the supermarket. This will save time on prep.
- Rinse the tofu noodles. Don’t just drain them as the water they’ve been packed in will have a slightly salty flavor.
- Double the recipe. This recipe makes 1 filling and satisfying serving but the ingredient amounts can be doubled to make 2 servings for meal prep or to serve 2 people. Click the ‘2x’ in the recipe card to display double the ingredient amounts.
Dietary Modifications
- Vegetarian: Leave out the turkey or swap it for a plant-based turkey slices like Tofurky which is made from tofu and vital wheat gluten (seitan). Use a vegetarian mushroom flavored oyster sauce.
- Vegan: Same as for making it vegetarian but omit the eggs too. Or you can use plant-based liquid eggs like Just Egg or Simply Eggless.
- Gluten-Free: Use a gluten-free oyster sauce and gluten-free soy sauce, tamari or coconut aminos.
How to Make Tofu Noodles Stir-fry with Vegetables – Step-by-Step
Cook scrambled eggs in peanut oil in a large nonstick wok until mostly cooked (image 1). Transfer to the same bowl you beat the eggs in and set aside.
Heat the remaining oil in the wok and stir-fry the spring onion white and light green parts, sliced carrots and mushrooms (image 2). Add a splash of water to help the vegetables soften.
Add the spinach and stir-fry until just wilted (image 3). Next, add the tofu noodles and prepared sauce (image 4). Stir-fry until everything is evenly coated in the sauce.
Add the scrambled eggs back into the wok and the chopped turkey breast (image 5). Stir-fry for to combine. Toss through the spring onion dark green parts and switch off the heat (image 6).
Transfer to a plate or bowl and enjoy!
Storing and Reheating Leftovers
- Storing: Store in a sealed airtight container for up to 3 days.
- Reheating: Reheat on high in the microwave for 1-2 minutes, stirring once in between, until hot throughout.
FAQs
The plant-based tofu noodles is a product made from soy milk, which is made from soybeans. Soybeans are a healthy fat.
If you can’t find noodle style tofu, use pressed tofu sheets (gāndòufu) from an Asian supermarket and cut into thin strips to use in this dish. Alternatively, for another low carb option, use shirataki noodles like in my Shirataki Drunken Noodles recipe.
Yes, but it can be mild if you leave out the fresh red chilies and pure chili oil.
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