Introduction

This Back Pocket Stir Fry with Noodles is a quick and flavorful meal perfect for busy weeknights. With tender tofu, vibrant vegetables, and a savory-sweet sauce, it’s easy to whip up and sure to satisfy.

Back Pocket Stir Fry with Noodles Recipe - Recipe Image

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 suggested)
2 cloves garlic, minced
Peanuts, cilantro, and lime for serving
1/4 cup soy sauce (or tamari for gluten-free)
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 together the soy sauce, brown sugar or honey, water, white vinegar, and chili paste until smooth.
Step 2: Soak the brown rice noodles in a bowl of warm water until tender, following package instructions.
Step 3: Press the tofu with paper towels to remove excess water. Cut into cubes. Heat olive oil in a nonstick skillet over medium-high heat and fry tofu until golden brown. Add a little sauce while frying to develop a flavorful crust. Transfer tofu to a bowl and set aside.
Step 4: In the same pan, add a splash of oil, then stir-fry the vegetables and minced garlic over medium-high heat until tender-crisp.
Step 5: Drain the soaked noodles and add them to the pan with the vegetables. Pour in about half of the sauce and stir-fry everything together until well combined and heated through.
Step 6: Return the tofu to the pan and gently toss to incorporate. Serve topped with peanuts, fresh cilantro, and a squeeze of lime.

Tips & Variations

Pressing tofu well ensures it crisps up nicely and soaks in more flavor.
Swap the vegetables for whatever you have on hand—broccoli, bell peppers, snap peas, or carrots work great.
Adjust the chili paste to your preferred spice level or omit for a milder dish.
Use maple syrup instead of honey for a vegan option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or sauce to keep the noodles moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, feel free to substitute rice noodles with soba, udon, or even spaghetti if you prefer.

How do I make this dish gluten-free?

Use tamari instead of soy sauce and ensure all other ingredients, like chili paste, are labeled gluten-free.

Back Pocket Stir Fry with Noodles Recipe

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★★★★★

4.5 from 59 reviews

This vibrant Back Pocket Stir Fry with Noodles is a quick and easy meal featuring brown rice noodles, crispy tofu, and a colorful medley of vegetables tossed in a flavorful homemade sauce. Perfect for weeknight dinners, it’s a nutritious, satisfying stir fry that combines savory, sweet, tangy, and spicy notes, garnished with fresh peanuts, cilantro, and lime for an extra burst of flavor.

Author: Bella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Asian
Diet: Gluten Free

Ingredients

Scale

Noodles

7 ounces brown rice noodles

Protein

1 14-ounce package tofu
1 tablespoon olive oil for sautéing

Vegetables and Aromatics

3–4 cups chopped vegetables (pre-chopped fresh stir fry mix recommended)
2 cloves garlic, minced

Sauce

1/4 cup soy sauce (or tamari for a 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

Garnishes

Peanuts
Cilantro
Lime wedges

Instructions

Prepare the Sauce: In a small bowl or jar, combine the soy sauce (or tamari), brown sugar or honey, water, white vinegar, and chili paste. Shake or whisk until the sauce is smooth and all ingredients are fully incorporated.
Soak the Noodles: Place the brown rice noodles in a bowl of warm water and let them soak until they are tender but still firm to the bite, usually about 10-15 minutes. Drain and set aside.
Cook the Tofu: Press the tofu using paper towels to remove as much moisture as possible. Cut the tofu into cubes. Heat a nonstick skillet over medium-high heat and add a tablespoon of olive oil. Fry the tofu cubes until they are golden brown on all sides. Add a splash of the prepared sauce while cooking to develop a nicely browned crust. Remove the tofu from the skillet and set aside in a bowl.
Cook the Vegetables: In the same pan, add a little more olive oil if needed, then toss in the chopped vegetables and minced garlic. Stir-fry over medium-high heat until the vegetables are tender-crisp, which should take about 3-5 minutes depending on the vegetable mix.
Combine and Stir-Fry: Add the drained noodles to the skillet with the cooked vegetables. Pour about half of the stir-fry sauce over the noodles and vegetables. Stir-fry everything together, tossing continuously, until the noodles are fully coated and heated through, approximately 2-3 minutes.
Finish the Dish: Return the tofu to the skillet and gently toss everything to combine and warm the tofu. Remove from heat.
Serve: Divide the stir fry into bowls and garnish with chopped peanuts, fresh cilantro leaves, and lime wedges on the side for squeezing over the top. Enjoy immediately.

Notes

Pressing tofu properly is key to achieving a crispy texture on the outside.
You can customize the vegetable mix based on what you have on hand; bell peppers, snap peas, carrots, and broccoli work well.
Adjust the chili paste according to your preferred spice level.
For a gluten-free dish, substitute soy sauce with tamari.
Use brown sugar for a vegan-friendly version, or honey if not strictly vegan.
Leftovers keep well in the refrigerator for up to 2 days; reheat in a skillet to maintain texture.

Keywords: stir fry, tofu stir fry, brown rice noodles, easy dinner, vegetarian, gluten free, quick meal