Vegan Stir Fry Noodles

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  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • The juice of 1 lime – (or the juice of 1/2 lemon)
  • 1 tablespoon freshly grated ginger – (or 1 teaspoon ginger powder)

Stir Fry

  • 5 oz udon noodles – (or any other type of Asian noodles – opt for rice noodles to make it gluten-free)
  • 5 oz firm tofu
  • 1 tablespoon oil – (sesame oil or any other vegetable oil)
  • 2 garlic cloves – minced
  • 3 cups bok choy – (or any other veggies, see notes)
  • 2 medium carrots – (or any other veggies, see notes)
  • 1 red bell pepper – (or any other veggies, see notes)
  • 1/2 teaspoon chopped fresh chili – (or 1/4 tsp dry chili flakes)


  • 2 teaspoons sesame seeds – (optional)
  • Finely sliced green onions – (optional)


  • Mix all the sauce ingredients in a small bowl or a jar.
  • Wash and chop the veggies into strips and chop the tofu into small cubes.
  • Soak the noodles in hot water, following the packet directions, then drain.
  • Mix the tofu with half of the sauce. In a large pan or wok, heat 1 tablespoon of sesame oil over high heat. Cook the tofu on all sides until golden brown and crisp for 3-4 minutes. Remove from the pan.
  • In the same pan or wok, add the minced garlic cloves and chili and cook for 30 seconds. Then add carrots and bell peppers and cook for 2-3 minutes. Then add any other veggies and green leaves and cook for another 2 minutes.
  • Add the cooked noodles and the remaining sauce. Toss well for a couple of minutes. If you like your noodles darker or more seasoned add extra soy sauce.
  • Sprinkle the noodles with sesame seeds and green onions and serve.


Calories: 454kcal | Carbohydrates: 65g | Protein: 22g | Fat: 14g | Saturated Fat: 1g | Sodium: 2034mg | Potassium: 643mg | Fiber: 9g | Sugar: 14g | Vitamin A: 16745IU | Vitamin C: 127mg | Calcium: 244mg | Iron: 3mg