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Peanut Noodle Stir Fry

Tender, chewy noodles and veggies coated in a nutty, creamy peanut sauce. Packed with plant-based protein, fiber, and healthy fats, this addicting noodle stir fry can also be made gluten and oil-free!
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: Asian, Vegan
Servings: 3

Ingredients

Peanut Sauce

  • ¼ cup unsalted peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • ½ tsp ground ginger
  • pinch of red pepper flakes optional for spice

Tofu

  • 16 oz block of firm tofu frozen then thawed*
  • 1 tbsp soy sauce
  • 2 tbsp water
  • 1 tbsp mirin
  • ½ tsp ground ginger
  • 1 garlic clove grated

Noodles & Veggies

  • 6 oz dry rice noodles
  • 1 carrot julienned
  • ¼ onion thinly sliced
  • 2 garlic cloves minced
  • 1 zucchini sliced
  • 4 bok choy
  • 1 tbsp olive oil
  • handful of cilantro optional for garnish

Instructions

  • Cook rice noodles according to package directions. Drain and rinse under cold water. Set aside.
  • Mix together peanut sauce ingredients and set aside.
  • Chop tofu into cubes or break up into bite-sized chunks. Mix together soy sauce, water, mirin, ground ginger, and grated garlic. Heat a non-stick pan over medium heat and add tofu and sauce. Stir occasionally to prevent the tofu from sticking. Cook until sauce has dissolved. Set tofu aside.
  • Heat olive oil in a large pan or wok over medium high heat. Add carrots, onions, and garlic and cook until onions turn translucent. Add zucchini and bok choy and continue to cook until soft. When all the veggies are cooked, add in the rice noodles, tofu, and peanut sauce and mix until the sauce is evenly distributed. Garnish with cilantro as desired.

Notes

*I recommend frozen tofu as it soaks up the sauce better and has a chewier consistency. However, regular tofu can also work if you don't have any frozen. (See notes above in the post if using regular tofu.)
*To thaw the tofu, remove from packaging and wrap in a paper towel. Place on a microwave-safe dish and microwave in 30-second intervals until defrosted, flipping the tofu as needed. OR thaw it in the fridge the night before.