Stir-Fried Rice Noodles with Tofu and Bok Choy Recipe
This light yet satisfying dish with rice noodles, crunchy bok choy and golden tofu is a great vegetarian option inspired by Chinese stir-fried noodle dishes. In China, similar meals are often bought from street stalls as a quick lunch – everything comes together in just a few minutes in a hot wok.
Stir-fried rice noodles are popular in southern China, where they often replace rice-based dishes. In home-style versions, bok choy and tofu appear as a cheaper, everyday substitute for meat add-ins.
A quick, street-food-inspired stir-fry that combines delicate rice noodles with crunchy bok choy and crispy tofu, all coated in a fragrant, slightly spicy sauce. It’s light but filling and comes together in minutes in one pan.
Why this version works
- Thoroughly drying the tofu and searing it hard on its own gives you golden, springy cubes.
- Separating bok choy into stems and leaves lets you cook the vegetable to an al dente texture instead of boiling it to mush.
- Soaking the noodles instead of boiling them reduces the risk of overcooking and sticking.
- Mixing the sauce in a bowl beforehand helps it coat the noodles quickly and shortens the stir-frying time.
Chef's tips
Don’t overcook the noodles before stir-frying – they should be slightly underdone, as they will soften further in the pan. Fry the tofu patiently on medium-high heat without moving it too often so it can brown nicely. If the noodles start to stick to the pan, add a splash of water or a little more oil and gently loosen them with tongs.
How to serve
Serve immediately, straight from the wok, topped with fresh spring onion and extra chili flakes if you like it spicier. It pairs well with a simple cucumber salad or lightly pickled vegetables for contrast.
Watch out for
- Don’t add wet tofu to the pan – it will start to steam, stay pale, and turn rubbery.
- Take the noodles out of the water when they’re still slightly firm in the center; otherwise they’ll break apart in the pan.
- Don’t overcrowd the pan; if it’s small, stir-fry the noodles and vegetables in two batches.
Substitutions
- You can swap bok choy for Napa cabbage, or a mix of kale and young green cabbage, stir-frying them a bit longer.
- Replace vegetarian oyster sauce with thick hoisin sauce, or soy sauce with a pinch of sugar.
- Tofu can be replaced with tempeh or finely chopped, well-seared oyster mushrooms.
- Instead of wide rice noodles, use thin rice noodles or chow mein, cooking according to the package instructions.
Ingredients
- rice noodles you can use thin rice noodles - 250 g
- firm natural tofu - 250 g
- bok choy small heads; can be replaced with pak choi or napa cabbage - 2 piece
- carrot - 1 piece
- garlic - 3 clove
- fresh ginger piece about 2 cm - 10 g
- soy sauce - 3 tablespoon
- vegetarian oyster sauce can be replaced with soy sauce and a bit of sugar - 1.5 tablespoon
- oil - 3 tablespoon
- sesame oil optional - 0.5 tablespoon
- chili flakes or chili sauce amount to taste - 0.5 teaspoon
- ground white pepper - 0.25 teaspoon
- spring onion for sprinkling - 2 piece
Preparation
- Drain the tofu and gently pat it dry with paper towels. Cut into cubes of about 1.5 cm.
- Prepare the rice noodles according to the package instructions: usually you pour boiling water over them for 5–10 minutes until they soften but are still springy. Drain and rinse with cold water to prevent sticking.
- Wash the bok choy. Cut off the base and slice the leaves: cut the white parts into thin strips and the green parts into larger pieces.
- Peel the carrot and cut into thin matchsticks. Finely chop the garlic. Peel the ginger and grate it finely.
- In a small bowl, mix the soy sauce, vegetarian oyster sauce, chili flakes and pepper.
- Heat 2 tablespoons of oil in a large frying pan or wok over medium-high heat. Add the tofu and fry for 6–7 minutes, turning gently, until the cubes are golden on several sides. Transfer the tofu to a plate.
- In the same pan add 1 tablespoon of oil. Add the garlic and ginger and fry for 30–40 seconds, stirring, until they become very fragrant but not browned.
- Add the carrot and the white parts of the bok choy. Stir-fry for 2–3 minutes over high heat, stirring frequently, until slightly softened but still a bit crunchy.
- Add the green bok choy leaves and stir-fry for another 1 minute, until wilted.
- Add the rice noodles and fried tofu to the pan. Pour in the prepared sauce. Gently toss with tongs or two spatulas so the noodles are evenly coated with the sauce. Stir-fry for 2–3 minutes, until everything is hot.
- Finally, drizzle the dish with sesame oil. Slice the spring onion and sprinkle it over the noodles on the plates.
Storage
No storage information available for this dish.
This is one of those dishes I make when I want something comforting but not too heavy. The combination of soft noodles, crunchy vegetables and golden tofu works every time, and you can easily adapt the vegetables to whatever you have in the fridge.
