Name: Veggie Noodle Stir Fry with Peanut Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 450 g extra-firm tofu, diced; 1 tsp sesame oil; 1 red bell pepper, diced; 2 carrots, diced; 1 broccoli head, cut into florets; 1 cup shredded cabbage; 8 shiitake mushrooms, sliced; 2 scallions, chopped; 3 servings udon noodles; 4 tbsp peanut butter; 1 cup soy milk; 2 tbsp tamari; 1 tbsp hot sauce or sriracha; Juice of 1 lime; 2 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tbsp agave syrup (or sweetener)

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This Veggie Noodle Stir Fry with Peanut Lime Sauce is a vibrant, protein-packed dish that combines the richness of extra-firm tofu, fresh vegetables, and udon noodles, all tossed in a creamy, tangy peanut-lime sauce. Perfect for a quick weeknight dinner or as a meal prep option, this stir-fry is ready in under 45 minutes and is sure to satisfy your taste buds.

Veggie Noodle Stir Fry with Peanut Lime Sauce

Ingredients

450 g extra-firm tofu, diced

1 teaspoon sesame oil

1 red bell pepper, diced

2 carrots, diced

1 broccoli head, cut into florets

1 cup shredded cabbage

8 shiitake mushrooms, sliced

2 scallions, chopped

3 servings udon noodles

Peanut-Lime Sauce:

4 tablespoon peanut butter

1 cup soy milk

2 tablespoon tamari

1 tablespoon hot sauce or sriracha

Juice of 1 lime

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 tablespoon agave syrup (or sweetener)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 200 °C (390 °F). Bake the diced tofu for 20 minutes until golden, or you can stir-fry it in a skillet until crispy.

While the tofu is baking, cook the udon noodles according to the package instructions. Drain and set aside.

In a blender, combine all the ingredients for the peanut-lime sauce and blend until smooth. Set aside.

In a large pan, heat the sesame oil over medium heat. Add the broccoli, bell pepper, carrots, cabbage, mushrooms, and garlic-ginger mixture. Sauté for 5–7 minutes until the vegetables begin to soften.

Add the baked tofu, drained noodles, chopped scallions, and the peanut-lime sauce to the pan. Toss everything thoroughly and cook for an additional 3–5 minutes, allowing the sauce to thicken slightly and coat all the ingredients.

Serve immediately or divide into 4 meal prep containers. Garnish with extra scallions, sesame seeds, or lime wedges if desired.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Storage/Reheating

This stir-fry is perfect for meal prep. I like to divide it into individual containers and store it in the fridge for up to 4 days. To reheat, simply warm it in the microwave for 1-2 minutes, or reheat in a skillet over medium heat for a couple of minutes until heated through. The sauce might thicken in the fridge, so feel free to add a splash of soy milk or water when reheating to bring it back to the desired consistency.

FAQs

Can I use a different type of noodles instead of udon?

Yes, you can! If you don’t have udon noodles, any type of noodles like soba, rice noodles, or even spaghetti can work as a substitute. Just make sure to cook them according to the package instructions.

How can I make this recipe gluten-free?

To make this stir-fry gluten-free, simply swap the tamari for a gluten-free soy sauce and ensure the udon noodles are gluten-free. Many brands offer gluten-free udon noodles, or you can opt for rice noodles instead.

Can I add other vegetables to this stir-fry?

Definitely! This recipe is super customizable. You can add other veggies like snap peas, zucchini, or mushrooms. I love experimenting with what’s in season or what I have in the fridge.

How can I make this recipe spicier?

If you like more heat, feel free to add extra hot sauce or sriracha to the peanut-lime sauce. You can also top the dish with some chili flakes or fresh chopped chili peppers for an extra kick.

Can I freeze this stir-fry?

While I wouldn’t recommend freezing the noodles, you can freeze the cooked tofu and vegetables in the peanut-lime sauce. Just let everything cool before storing in airtight containers. When ready to eat, defrost in the fridge overnight and reheat on the stove. The noodles will need to be freshly cooked.

Conclusion

This Veggie Noodle Stir Fry with Peanut Lime Sauce is one of my go-to recipes when I want something satisfying, healthy, and quick. The combination of tofu, veggies, and creamy peanut sauce makes it a wholesome meal that can easily be adapted to your tastes. It’s great for meal prepping and makes a fantastic dinner option any day of the week. Whether I'm in the mood for a delicious stir-fry or prepping ahead for the week, this recipe always hits the spot.

Recipe:

Veggie Noodle Stir Fry with Peanut Lime Sauce

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegan

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Description

A vibrant, protein-packed stir-fry with extra-firm tofu, fresh vegetables, and udon noodles, all tossed in a creamy, tangy peanut-lime sauce. Perfect for quick dinners or meal prep.

Instructions

Preheat the oven to 200 °C (390 °F). Bake the diced tofu for 20 minutes until golden, or stir-fry it in a skillet until crispy.
While the tofu is baking, cook the udon noodles according to the package instructions. Drain and set aside.
In a blender, combine all the ingredients for the peanut-lime sauce and blend until smooth. Set aside.
In a large pan, heat the sesame oil over medium heat. Add the broccoli, bell pepper, carrots, cabbage, mushrooms, and garlic-ginger mixture. Sauté for 5–7 minutes until the vegetables begin to soften.
Add the baked tofu, drained noodles, chopped scallions, and the peanut-lime sauce to the pan. Toss everything thoroughly and cook for an additional 3–5 minutes, allowing the sauce to thicken slightly and coat all the ingredients.
Serve immediately or divide into 4 meal prep containers. Garnish with extra scallions, sesame seeds, or lime wedges if desired.