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.
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.
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.
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
Makaron najlepiej smakuje świeży, ale można go przechować w lodówce do 2 dni. Podgrzewaj na patelni z 2–3 łyżkami wody, mieszając, aż makaron znów będzie miękki i gorący.
