Name: Back Pocket Stir Fry with Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 7 ounces brown rice noodles; 1 (14 oz) package tofu; 1 tablespoon olive oil, for sautéing; 3–4 cups chopped vegetables (such as a fresh stir fry mix); 2 cloves garlic, minced; Peanuts, cilantro, and lime, for serving; 1/4 cup soy sauce (or tamari for gluten-free option); 2–3 tablespoons brown sugar or honey; 1/4 cup water; 2–3 tablespoons white vinegar, to taste; 1 teaspoon chili paste, to taste

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Introduction

This Back Pocket Stir Fry with Noodles is a quick, versatile dish perfect for busy nights. Featuring crispy tofu, fresh veggies, and a flavorful homemade sauce, it comes together easily for a satisfying meal. Plus, it’s customizable to suit your favorite stir-fry ingredients.

A white bowl filled with a colorful dish showing three main layers: on the side there is a portion of light brown noodles with a slightly shiny texture, topped with two wooden chopsticks holding some noodles; the center and left side have a mix of golden-brown crispy tofu cubes sprinkled with chopped peanuts and green chopped herbs, resting on a bed of stir-fried vegetables including sliced zucchini, snow peas, red bell pepper slices, and mushrooms; a small wedge of lime with light green skin is tucked beside the tofu. The bowl sits on a white marbled textured surface with a few scattered peanuts and herbs around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 ounces brown rice noodles
1 14 oz package tofu
1 tablespoon olive oil for sautéing
3–4 cups chopped vegetables (pre-chopped fresh stir fry mix works great)
2 cloves garlic, minced
Peanuts, cilantro, and lime for serving

Shake-in-a-Jar Stir Fry Sauce:

1/4 cup soy sauce (or tamari for gluten-free option)
2–3 tablespoons brown sugar or honey
1/4 cup water
2–3 tablespoons white vinegar, to taste
1 teaspoon chili paste, to taste

Instructions

Step 1: Prepare the sauce by shaking all the sauce ingredients together in a jar or bowl until smooth. Set aside.
Step 2: Soak the rice noodles in a bowl of warm water according to package instructions until they are softened.
Step 3: Press the tofu with paper towels to remove excess water. Cut it into cubes.
Step 4: Heat a nonstick skillet over medium-high heat with a little olive oil. Fry the tofu cubes until golden brown on all sides. Add a small amount of the sauce while cooking to help create a nice browned crust. Remove tofu from the pan and set aside.
Step 5: In the same pan, add the chopped vegetables, minced garlic, and another splash of olive oil. Stir fry over medium-high heat until the vegetables are tender-crisp.
Step 6: Drain the soaked noodles and add them to the pan with the vegetables. Pour in about half of the stir fry sauce and toss everything together until well combined and heated through.
Step 7: Return the tofu to the pan and give everything a gentle stir to combine.
Step 8: Serve topped with chopped peanuts, fresh cilantro, and a squeeze of lime for added flavor.

Tips & Variations

Press tofu for at least 15 minutes to remove more moisture and get extra crispy pieces.
Swap brown rice noodles for soba or rice vermicelli if preferred.
Add your favorite stir-fry vegetables like bell peppers, snap peas, or mushrooms.
Adjust chili paste to control the heat level to your liking.
Use honey instead of brown sugar for a milder sweetness and a glossy sauce.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of water or sauce while reheating helps keep the noodles moist.

How to Serve

A bowl of noodles with three main layers, placed on a white marbled surface. The bottom layer is light tan cooked noodles lifted slightly by a pair of chopsticks at the right side. Above the noodles, there are pieces of grilled tofu, golden brown with a crispy texture, mixed with red bell pepper slices and green vegetables scattered throughout. The top layer is sprinkled with chopped peanuts and fresh green cilantro leaves, adding a fresh touch. A slice of lime rests near the edge of the bowl in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of tofu?

Yes, chicken, shrimp, or beef can be substituted. Cook the protein separately before adding it to the stir fry to ensure proper cooking.

How do I prevent the noodles from sticking together?

Soak noodles in warm water until just softened and drain well before adding to the stir fry. Tossing them immediately with the sauce and veggies helps prevent sticking.