November 22


Vegan Stir Fry Noodles Recipe

By Gladys Wangari

November 22, 2021

Lemon & Tamari Tofu Stir-Fry Noodles

This vegan stir-fry noodles recipe is extremely quick and easy to make, and it’s delectable and nutritious.

It’s colorful, relatively healthy (you certainly get your 5-a-day), and on top of everything else, it’s gluten free – a plus point for some people.

If you are not bothered by wheat, you can use soy sauce instead of tamari – in my experience the latter is easier to come across, but it normally contains gluten.

Quick-cooking glass noodles were chosen for this recipe, but rice noodles have very similar properties, and both are gluten-free!

Glass noodles are made from pea starch and are vermicelli in texture. They make a fantastic base for a stir fry, noodle salad, or spring roll filling.

Get a few different kinds of tofu. Deep-fried tofu is ideal because it’s porous, which allows the marinade to soak through more easily.

The chili oil gives the dish a bit of a kick, but if you’d rather have a milder stir fry, feel free to leave it out of replace. Use vegetable stock instead.


  • 1/2 red pepper
  • 1/2 yellow paper
  • 1/4 small cabbage
  • 1 carrot
  • 8-10 florets tender stem broccoli
  • 8-10 green beans (about a handfull)
  • 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 wok or a large frying pan
  • chopping board and a sharp knife
  • A kettlr or a pot
  • Two medium-sized bowls
  • Wooden spoon or spatula
  • Fine grate


1.Cut the tofu into cubes, or if using deep-fried tofu, cut the tofu chunks in half. Use a zester to grate the lemon.

Place the tofu pieces in your largest bowl, add the lemon zest, 1 tablespoon of chili oil, and Tamari or soy sauce.

Squeeze the juice from your lemon into the same bowl, and mix the contents to ensure that all of the tofu is thoroughly coated in the resulting marinade.

2.Throw the peppers, cabbage and carrots in the pan. Chop the baby sweetcorn in half, lengthways.

3.Heat the remaining oil in the wok, then add the cabbage and peppers. Fry for 3 to 4 minutes.

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

5.In the meantime, boil the kettle or bring water to boil in a small pot. Once boiling, pour it over the glass noodles and leave to stand for about five minutes.

6.Add the tofu into the wok, along with ½ cup of water.

Stir the contents of the pan occasionally to mix the ingredients thoroughly, and to avoid burning the vegetables.

7.Cook the noodles in boiling water, drain them, and add them to the wok. Stir fry for 2-3 more minutes.

8.Add half of the coriander to the stir fry and reserve the rest for garnishing.

9.Put the wok on the heat until ready to serve!

Add garnish of coriander as desired.

Gladys Wangari

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