Plus, it’s customizable depending on what veggies you have on hand and requires just 10 ingredients! Let us show you how it’s done.

Vegan Noodle Stir-Fry

This stir-fry starts with marinating tofu in tamari, toasted sesame oil, and red pepper flakes to infuse it with flavor and heat. The tofu packs a punch of nutrients including protein, calcium, selenium, phosphorous, iron, magnesium, zinc, and other vitamins and minerals. *Note: You can learn about stir frying and its origins here. To celebrate spring produce, we included a colorful mix of vegetables. This recipe is versatile and a great way to use up almost any fresh vegetables you have around, including the following:

Sturdy vegetables – broccoli, cauliflower, onion, green beans, sliced carrots, radish Delicate vegetables – carrot ribbons, cabbage, bok choy, kale, spinach, chard, bell pepper, snap peas, snow peas, asparagus, zucchini

You’ll want to cook sturdy vegetables for longer and delicate ones for less time for best texture and vibrancy. With the tofu and vegetables cooked, all that’s left to do is stir in the noodles and sauce and mix until warm and well coated. We hope you LOVE this vegan stir-fry! It’s:FreshVeggie-packedSavoryGingeryLight yet satisfying& SO delicious! It’s a weeknight-friendly entrée, especially if preparing the sauce and chopping the veggies in advance or using store-bought. It’s hearty enough as a standalone meal but would also pair well with our Crispy Shallot Spring Rolls with Seared Tofu, Collard Green Spring Rolls, or Crunchy Kale Salad with Spicy Cashew Sesame Dressing.

More Stir-Fry Recipes

30-Minute Portobello Mushroom Stir-Fry Almond Butter Tofu Stir-Fry 30-Minute Tempeh Stir-Fry Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

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