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Zoomed out over head view of stir fry noodles with tofu and veggies in a large skillet.

Very Favorite Stir Fry Noodles (with Tofu or Chicken)

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

Equipment

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

Ingredients

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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving Size: 1serving | Calories: 415cal | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Sodium: 2899mg | Potassium: 546mg | Total Carbs: 55g | Fiber: 4g | Sugar: 3g | Net Carbs: 51g | Vitamin A: 2771IU | Vitamin C: 85mg | Calcium: 122mg | Iron: 3mg
Recipe By:Cheryl Malik