This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

Simply the best stir fry noodles ever! With a deliciously savory sesame-ginger sauce, veggies, and flavorful tofu or chicken, I’ve been making this recipe since I was in college and love it just as much now as I did then!

Close-up view of stir fry noodles with tofu and veggies in a cast iron skillet.

🥦 What Makes This Recipe So Good

  • Stir fry noodles are so delicious, but even better than that… they’re SO easy to throw together. Perfect for a busy day when you just want something comforting and satisfying but don’t feel like prepping and cooking an entrée and sides.
  • This recipe is a fantastic way to use up any vegetables you’ve got on hand. Feel free to add carrots, bean sprouts, long slivers of bell pepper, snap peas, mushrooms… Basically anything goes. Just make sure to slice and dice everything up fairly small so it all cooks evenly (and quickly).
  • I’ve made this stir fry with both tofu and chicken, but honestly, you could use beef or pork or even omit the protein entirely and just enjoy a bowl of stir fry noodles with veggies. It’s totally up to you.

👩🏼‍🍳 Chef’s Tips

  • You can absolutely prep this dish ahead of time to make cooking it even faster and easier. Just chop the broccoli, bok choy, green onions, and any other vegetables you plan to include the day before. Refrigerate each one separately in an airtight container. You can mix up the sauce the day before, too, and refrigerate it until you need it. You can even cut up the tofu or chicken ahead of time. Just don’t marinate the protein too far in advance. The acidity in the marinade can cause the protein to break down if it marinates too long.
  • What kind of noodles should you use for this stir fry? There are SO many options! Lo mein noodles, soba noodles, rice noodles, spaghetti or linguini, Udon noodles, or even ramen noodles for a budget-friendly version. Basically any noodle that’s long and thin will work well here. Just be careful with some of the more delicate ones, as they can break when you’re stirring everything together.
Overhead view of two large white plates piled with stir fry noodles and tofu next to a skillet of noodles.

Try These Asian-Inspired Recipes, Too!

Recipe By: Cheryl Malik

Very Favorite Stir Fry Noodles (with Tofu or Chicken)

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Noodles, veggies, and tofu or chicken in a deliciously savory sesame-ginger sauce. A favorite of mine for the last 15+ years!
4 servings


  • Large pot
  • water
  • Cutting board
  • Sharp knife
  • Large bowl
  • 2 medium bowls
  • whisk
  • Large skillet with lid or wok
  • Slotted spoon
  • Wooden spoon
  • colander


For the Protein

  • 1 8-ounce block extra firm tofu pressed; or 8 ounces boneless, skinless chicken breast
  • 4 tablespoons soy sauce or coconut aminos, or lite tamari
  • 1 teaspoon sesame oil
  • 2 teaspoons garlic-ginger paste or 1 teaspoon minced ginger + 1 teaspoon minced garlic

For the Stir Fry Sauce

  • 5 tablespoons soy sauce or coconut aminos, or lite tamari
  • 3 tablespoons dry white wine Sauvignon blanc or pinot grigio
  • 3 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic-ginger paste or 1 ½ teaspoons minced ginger + 1 ½ teaspoons minced garlic
  • 1 ½ tablespoons cornstarch

For the Noodles

  • 1 head broccoli cut into bite-sized florets, approximately 3-4 cups
  • ½ cup water
  • 2 tablespoons neutral oil vegetable oil, sesame oil, coconut oil, or avocado oil; divided
  • 8 ounces lo mein noodles or spaghetti noodles, see Notes
  • 3 cloves garlic minced
  • 2 medium heads bok choy stems removed, stalk chopped into 1-inch pieces; approximately 3 cups
  • half of one bunch green onions white and green parts separated, green parts sliced into 1-inch long pieces

Serving Suggestions (All Optional)

  • sesame seeds
  • thinly sliced green onions


  • Place large pot filled with water on stovetop over medium heat. Heat pot until water is hot but not yet boiling. Reduce heat slightly to maintain water temperature, keeping water on verge of boiling until ready to use.
  • Place tofu (or chicken) on cutting board. Use sharp knife to cut protein into bite-sized cubes (or pieces). Set aside.
    Tofu in stir fry marinade.
  • Add soy sauce, sesame oil, and garlic-ginger paste to large bowl. Whisk well until ingredients are fully incorporated, then add protein to bowl and toss to coat in marinade. Set bowl aside.
  • Add soy sauce, dry white wine, oyster sauce, sesame oil, garlic-ginger paste, and cornstarch to medium bowl. Whisk well until ingredients are fully combined and cornstarch is dissolved. Set bowl aside.
  • Heat large skillet over medium heat. When pan is hot, add broccoli florets and ½ cup water, then cover pan with lid.
  • Cook broccoli 2 to 3 minutes or until bright green and tender-crisp. Use slotted spoon to transfer broccoli to medium bowl. Discard remaining water.
  • Return empty skillet to medium heat. Add 1 tablespoon neutral oil and tilt or swirl pan to distribute oil across surface. Heat pan until oil is hot and shimmery.
  • When oil is hot, add marinated protein and 2 tablespoons of marinade (or however much remains, if less than 2 tablespoons) to skillet. Cook, stirring frequently, approximately 3 to 4 minutes or until edges of tofu are golden (or until chicken is mostly cooked through).
  • While protein cooks, increase heat under pot of water to medium-high and bring water to rolling boil. Once water begins to boil, add noodles and cook according to package instructions. When noodles are just al dente, pour water and noodles into colander and drain well. Set colander aside.
  • When protein is cooked through, add remaining tablespoon oil, garlic, bok choy, and white parts of green onions to skillet. Cook 2 to 3 minutes, stirring often, until vegetables are vibrant.
  • Reduce heat under skillet to medium. Add stir fry sauce, al dente noodles, steamed broccoli and green parts of green onions. Cook, stirring occasionally, until ingredients are warmed through and sauce has thickened, approximately 30 to 60 seconds. Note: be careful not to stir too roughly, as broccoli and tofu can break.
  • Divide stir fry into serving bowls. Garnish with sesame seeds and additional green onions if desired. Serve warm.
  • Noodles: If you’re using pre-boiled lo mein noodles, skip the pot of water and the boiling altogether. Your noodles should be ready to use as-is. Double check the packaging to be sure.
  • Make it Gluten Free: Use a gluten-free soy sauce, a gluten-free oyster sauce, and gluten-free spaghetti-style noodles.

Approximate Information for One Serving

Serving Size: 1servingCalories: 415calProtein: 17gFat: 14gSaturated Fat: 2gSodium: 2899mgPotassium: 546mgTotal Carbs: 55gFiber: 4gSugar: 3gNet Carbs: 51gVitamin A: 2771IUVitamin C: 85mgCalcium: 122mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Where To Next?