Chinese Stir-Fried Noodles with Veggies Recipe

Name: Chinese Stir-Fried Noodles with Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces soba noodles; 1/2 teaspoon sesame oil; 1/2 teaspoon hot chili pepper oil sichuan; 1 tablespoon vegetable oil or olive oil; 2 cloves garlic minced; 1 inch ginger freshly minced; 2 each scallions, spring or green onions sliced, plus more for serving; 1 cup mushrooms sliced; 2 cups bok choy cut into 1-inch pieces; 1 cup carrots peeled and chop into matchsticks; 4 ounces tofu firm, slice into strips, cooked in pan with a bit oil until all sides are browned and crusted; 1 tablespoon soy sauce, tamari or to taste; 1 tablespoon rice vinegar or to taste; 1 tablespoon hot chili pepper oil sichuan, or to taste; 1 teaspoon sesame oil

Servings: persons

8 ounces soba noodles
1/2 teaspoon sesame oil
1/2 teaspoon hot chili pepper oil sichuan
1 tablespoon vegetable oil or olive oil
2 cloves garlic minced
1 inch ginger freshly minced
2 each scallions, spring or green onions sliced, plus more for serving
1 cup mushrooms sliced
2 cups bok choy cut into 1-inch pieces
1 cup carrots peeled and chop into matchsticks
4 ounces tofu firm, slice into strips, cooked in pan with a bit oil until all sides are browned and crusted
1 tablespoon soy sauce, tamari or to taste
1 tablespoon rice vinegar or to taste
1 tablespoon hot chili pepper oil sichuan, or to taste
1 teaspoon sesame oil

1
Bring a pot of water to a boil, and cook the soba noodles for about 10 minutes or until reach desired consistency.
2
Drain and toss with 1/2 teaspoon each sesame oil and hot chili pepper oil.
3
Set aside.
4
Meanwhile in a large nonstick skillet or wok, heat the vegetable oil over medium-high heat until hot.
5
Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute until very fragrant.
6
Add in mushrooms, stirring often, and cook for about 4 minutes until some of the water has been evaporated.
7
Stir in carrots and cooked tofu strips, and cook for about 3 minutes, until veggies become tender but still crispy.
8
Whisk together all the sauce ingredients in a bowl until well combined.
9
Add the noodles into the pan, and pour the sauce over.
10
Toss until well mixed, and cook for another 2 minutes, until heated through.
11
Divide among serving plates, sprinkle with scallions and top.
12
Serve warm.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces soba noodles, 1/2 teaspoon sesame oil, 1/2 teaspoon hot chili pepper oil sichuan, 1 tablespoon vegetable oil or olive oil, and more.

Yes, Chinese Stir-Fried Noodles with Veggies falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Stir-Fried Noodles with Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions