This Easy Curried Veg & Tofu Noodle Stir-Fry is better than takeout and almost as easy! Made with crispy stir-fried rice noodles in curry sauce with veggies and pan-fried tofu, this flavorful dish might just be your new favorite weeknight dinner!
Sometimes the best things in life are the simplest! For example, this recipe. Back when I first had a taste of this dish at an Asian fusion restaurant, I thought they were the most amazing, most exotic noodles I’d ever tasted. I wondered what could possibly go into this crazy delicious dish?
It wasn’t until a while later that I found out that the answer was so simple: rice noodles stir-fried in soy sauce in curry powder. Seriously, that was all?
When I tasted this dish in that restaurant, this is the one dish that opened my eyes to Asian flavors and recipes! I completely fell in love with the Asian cuisine. Things are just made simple – you make ordinary things taste super yummy with just a couple of spices, sauces and a bit of love!
More Noodles Recipes:
Let’s make this yummy recipe!
Do let me know how you found this Easy Curried Veg & Tofu Noodle Stir-Fry though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube or Facebook! I love seeing what my lovely readers think of my recipes!
Recipe serves 4
4 servings of rice noodles ( or any noodles you like)
2 tablespoons of soy sauce, plus more to taste
2 tablespoons of curry powder, plus more to taste
1 tablespoon of turmeric
2 teaspoons of sriracha sauce, plus more to taste
1 (14 ounces or 400 gram) package extra-firm tofu, drained and pressed
2 tablespoons of olive oil
4 scallions/spring onions, white and green parts separated and chopped
3 garlic cloves, minced
A small thumb of freshly grated ginger
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1/2 medium onion, sliced into half rings
1/4 bunch of chopped fresh cilantro/coriander
1. Bring a medium pot of water to a boil.
Cook the noodle according to the package directions to see how long this will take.
2. When the noodles have finished cooking, drain them into a mesh strainer then rinse them well with cold water. Let the noodles sit in the strainer to continue draining while you begin the stir-fry.
3. Stir the soy sauce, curry powder, turmeric, and sriracha together in a small bowl.
Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat.
Once the oil is hot, add the tofu in an even layer. Cook the tofu for about 10 minutes, flipping it once or twice to achieve browning on multiple sides.
Remove the tofu from the skillet and transfer it to a plate.
4. Add the remaining tablespoon of oil to the skillet and give it a minute to heat up.
Add the white parts of the scallions, garlic, and ginger to the skillet. Cook them for about 1 minute, until very fragrant. Raise the heat to high, then add the bell peppers and onions to the skillet.
Stir-fry the veggies for about 2 minutes, until the onions soften and the peppers become tender-crisp and brighten in color.
5. Add the noodles, soy sauce mixture, and cooked tofu to the skillet.
Continue to stir-fry everything, distributing the noodles and sauce with a fork, until the noodles begin to dry up and crisp in spots, about 2 minutes.
Remove the skillet from the heat and gently stir in the green parts of the scallions and cilantro.
6. Taste-test the noodles and adjust the seasonings to taste, adding more soy sauce, curry powder, or sriracha if desired. Divide onto plates and serve.
I like to use a mix of mild and hot curry powders — about 1 tablespoon mild and 1/2 tablespoon hot. Use a ratio that works for your taste!