Sesame Noodles with tofu are full of noodles and fresh veggies. Improvise with whatever's in your fridge!
The next time you’re craving some vegetable lo mein or pad thai takeout, try these homemade sesame noodles with tofu instead. These noodles will satisfy the whole family on any weeknight. Cold sesame noodles taste great too so the leftovers make an awesome ready to eat lunch the next day.
Best noodles for stir fry
This recipe is very flexible! Rice noodles, udon noodles, soba noodles, lo mein... all are options. You can even use linguini noodles.
I happen to use soba noodles. Soba noodles are a Japanese style noodle made from buckwheat and are earthier in taste. They have just a little more protein too than lo mein noodles.
Vegetables for sesame noodles
Preparation for this noodle dish is very easy and there is no need to stick with the vegetables I used. Feel free to use whatever is in your fridge! This is one meal you will want to make again and again.
My favorite vegetables to use in this dish are carrots, cabbage, snow peas and bean sprouts. Basically, any veggie that's slightly crunchy. It's a nice added texture to an otherwise soft dish. If you're into crunch, you can even add some toasted sesame seeds to the finished dish.
Simple Sesame Noodles Sauce
The flavors for this dish come from sesame oil, soy sauce, rice vinegar, sriracha, ginger and garlic. I only whisk together the soy sauce, rice vinegar and sriracha as a "sauce" which is added toward the end.
Half the sesame oil is used to coat the cooked noodles before combining it with the veggies. This is to make sure I get that sesame flavor on to every noodle.
I like to incorporate the other flavors as I cook down the veggies in the rest of my sesame oil. Fresh ginger, garlic and onion release more flavor as they are heated in oil.
Once the veggies are cooked, you can combine it with your tofu and sesame coated noodles and sauce.
You won't be disappointed with the final results of this dish! For more Chinese take out cravings, you might also want to check out my Kung Pao cauliflower recipe.
I first shared this sesame tofu noodles recipe on Food Fanatic, so be sure to visit it there along with my other recipes.
- ¼ cup Soy Sauce
- ¼ cup Rice Vinegar
- 1 tablespoon Sriracha Chili Sauce (or any hot sauce)
- 8 ounces Japanese Buckwheat Soba Noodles
- 14 ounce package Extra Firm Tofu, Drained and pressed
- 2 tablespoons Sesame Oil, Divided
- 1 ½ tablespoons Canola Oil, Divided
- 1 tablespoon Fresh Ginger, Grated
- 1 tablespoon Garlic, Grated
- ⅓ cup Chopped Onion
- 3 cups Shredded Napa Cabbage
- 1 large Carrot
- 1 ½ cups Bean Sprouts
- ⅓ cup Chopped Cilantro
- In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha and set aside.
- Cook soba noodles according to package. Rinse and drain. Mix in 1 tablespoon of sesame oil to coat all the noodles and set aside.
- Slice the tofu lengthwise into ½-inch slices. In a large nonstick pan, heat ½ tablespoon of canola oil over medium to low heat. Cook the tofu slices on each side until browned. Remove from pan and cut into cubes. Set aside.
- In a large pot, add the remaining sesame and canola oils over medium heat. Add the garlic, ginger, and onions and sauté for 1-2 minutes. Do not let it burn.
- Add the cabbage and carrots and cook for another 2-3 minutes, allowing them to soften slightly.
- Mix in the bean sprouts and then the soy sauce mixture.
- Add the noodles and tofu to the pot and heat until everything gets hot.
- Remove the pot from the heat. Toss in the cilantro.
Nutrition Information:Yield: 4 servings Serving Size: 1 serving
Amount Per Serving: Calories: 298Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 1059mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 17g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.