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Vegan Stir-Fry Noodles Recipe

This vegan stir-fry noodles recipe is very quick and easy to make. If you’ve never made stir-fry at home before, you’ll find this recipe surprisingly simple and absolutely delicious!

Roasted vegetables can be a healthy, colorful dish that is packed with vitamins and fiber. It’s gluten-free, which will be a plus point for some.

You can use soy sauce instead of tamari – in my experience, the former is easier to come across, but it normally contains wheat.

Glass noodles are our go-to for quick weeknight meals. They cook up in minutes and we can pack them with veggies and protein to create a healthy and balanced meal.

A high-quality, transparent noodle made of pea starch and water. Glass noodles add a chewy texture to stir-fries, salads, and are a popular filling in spring rolls.

Firm tofu will work well because the pockets created by deep frying are perfect for soaking up the marinade.

This dish pairs well with soup or rice. It is quick to make and requires only a few ingredients. The chili oil gives the dish a bit of a kick, but feel free to leave it out if you’d rather have a milder stir fry.

Prep time: 10 mins
Cooking time: 20mins
Serves: 2


  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/4 small cabbage
  • 1 carrot
  • 8-10 florets tender stem broccoli
  • 8-10 green beans (about a handful)
  • 2 baby sweetcorn
  • 1 lemon
  • 100g tofu
  • 65g glass noodles
  • 1/2 tamari or soy sauce
  • 1 tbsp pickled ginger
  • 2 tbsp chili oil
  • 1 small handful coriander


  • A work or a large frying pan
  • Chopping board and sharp knife
  • A kettle or a pot
  • Two medium -sized bowls
  • Wooden spoon or spatula
  • Fine grate


  1. To zest, use the grate on a box grater to grate the lemon rind. Do not grate the white pith underneath the rind, as it will be bitter.

Add tofu pieces to bowl and season with lemon zest, 1 tablespoon of chili oil, and tamari or soy sauce.

Squeeze the juice from the lemon into a small bowl.

2. The pepper, cabbage, and carrots finely. The baby sweetcorn in half, lengthways.

3. Heat up the remaining oil in the wok, then add the cabbage and peppers. Stir fry for 3-4 minutes until softened.

4. Add the carrot, broccoli, green beans, and sweetcorn and fry for another 3-4 minutes until tender.

5. In the meantime, bring a small pot of water to boil. Place the glass noodles into the second bowl and pour water over them. Leave for about 5 minutes.

6. Add the tofu mixture into the wok, along with ½ cup of water. Stir to coat the tofu in the mixture.

Be sure to keep stirring the contents of the pan so as to mix the ingredients thoroughly, and avoid burning the vegetables.

7. After draining the water from your noodles, add them to the wok. Stir fry for 2-3 more minutes.

8. Chop the coriander and add half of it to the stir fry, reserving the rest for garnishing.

9. When you’re done cooking, let this wok cool for 10 minutes, then rinse with warm water and wipe clean.

Serve the naan with curries and rice for a complete meal. Garnish with coriander as desired.

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