Delicious vegan stir fry noodle recipe
With tofu and broccoli
By: Vegan Agility Team Last updated: December 6, 2020
When it comes to Asian cuisine, the vegan diet is like a match made in heaven, and this delicious vegan stir fry noodles recipe is no exception. We have put our vegan agility spin on this popular dish and created our very own vegan noodle dish with tofu and broccoli stir fry.
Nutrient focus in this vegan recipe
Our focus for this dish was on three key nutrients:
- Protein: Protein is a necessary macronutrient needed for multiple cellular processes as well as muscle repair and recovery – Found in the tofu and cashews
- Fiber: Necessary for a healthy digestive system and helps to support optimal nutrient absorption – Found in the broccoli and noodles
- Vitamin C and K: vitamin C is an essential nutrient needed for a strong and healthy immune system. Vitamin K, on the other hand, is very beneficial for a healthy heart and optimal bone health since vitamin K plays a key role in calcium absorption – found in this vegan stir fry noodles recipe predominantly in the broccoli, bell peppers, and mange tout (snow peas).
Frequently asked questions about vegan stir fry noodles.
What noodles are vegan?
Most noodles are safe for vegans to consume, including soba noodles, udon noodles, ramen noodles, and rice noodles. The main noodles you want to avoid as a vegan are egg noodles since they contain animal products.
Can you freeze Stir Fry Noodles?
Yes, after cooking stir fry noodles, the food is safe to freeze. Before freezing, ensure that the stir fry noodles have completely cooled down. Once cool place into a plastic container with an airtight seal. Our vegan noodle stir fry recipe can be packaged away in your freezer and stored for up to 2 weeks to enjoy at a later date.
Vegan noodles stir fry
- 1 tbsp sesame oil
- 1 cup firm tofu
- 1 cup broccolini tender stem broccoli
- 4 garlic cloves sliced
- 1 inch ginger finely sliced
- 1 red chili deseeded and chopped
- 3 scallions chopped
- 1/2 onion small
- 1/4 cup coriander fresh
- 1/4 cup shiitake mushrooms can swap with mushrooms of your choice
- 1/2 cup baby corn halved
- 1/2 cup mange tout (snow peas)
- 2 tbsp tamari alternatively you can use soy sauce (adjust amounts to your liking)
- 1/4 cup cashew nuts
Optional serving ingredients
- 1 tsp peanuts crushed
- 1 tsp sesame seeds black or white is fine
- 1 tsp chili flakes
- Large pot
- Wok or frying pan
- Chopping board
How to make vegan stir fry noodles with tofu and broccoli
- Cut the firm tofu into cubes and place in a bowl with 1 tbsp tamari/soy sauce and 1 tbsp sesame oil and allow to marinate for 20-30 mins.
- Cook your chosen noodles according to the instructions on the back of your packet. Make sure not to overcook them to prevent them from becoming too soft.
- Cut the tender stem broccoli into sufficient sized pieces. Halved usually works fin but if the tender stem broccoli is quite large it may need to be quartered. If you are using a standard large broccoli, cut in half, remove the large stem and then separate into small florets.
- Slice your mushrooms, onions, spring onions, garlic, baby corn, and ginger
- Heat a large wok or sufficiently sized non-stick frying pan on a medium flame. Add in a tsp of sesame oil. Once hot add in the marinated tofu and cashew nuts. Stir fry for 3 mins until the tofu is slightly crispy and brown and the cashews are golden. Once cooked remove and place on a dry paper towel.
- Add another tsp of sesame oil into the pan and once hot throw in your onions to cook for 3 mins. Then add in your garlic, ginger, and coriander to further cook for another minute. Now add in your broccoli, mange tout, mushrooms, baby corn and stir-fry for 4 minutes.
- Add the noodles, tofu and cashew nuts and mix well with the vegetables.
- Add 2 tablespoons of soy sauce, 1 tsp of sesame oil and a squeeze of lime juice and allow all ingredients to be coated with the flavors and cook for a further minute
- Serve while hot and enjoy.
- Additionally, this vegan tofu and broccoli stir fry noodle dish can be served with a sprinkling of sesame seeds, some crushed peanuts and a pinch of chili flakes (if you like your food spicy)
- Tofu contains a lot of water so it is important to remove as much of it before cooking for the best results. We recommend removing the packaging then drying the outer layer of the tofu with a paper towel.
- Then wrap the tofu with about 5 layers of paper towels, place on a flat plate, then place something heavier on top like a plate or thick book.
- This will gradually press out the water letting the paper towels soak it up and leaving water remnants in the bottom of the plate. Leave the item placed on top of the tofu for 30 mins then drain off all water into the sink. This should leave your tofu perfect for cooking.
The nutritional information provided is approximate and can vary depending on your ingredients and tools.
Do you want more delicious vegan recipes?
Why not try out some of our alternative vegan meals that use a blend of different plant-based foods high in essential nutrients to achieve a delicious yet healthy result. These recipes will allow you to get creative with your cooking while still focussing on essential vegan nutrients and mouth-watering flavor.