Sesame Garlic Stir Fry Noodles
Slurpy, saucy sesame garlic stir fry noodles! Thick and chewy udon noodles tossed with a ginger-garlic sauce, spinach, and crispy tofu. Grab the chopsticks– this recipe is ready in just 30 minutes.
Ready in less than 30 minutes, with 30 grams of protein per serving. This one satisfies and is a must for busy nights.
Why I love this recipe
These stir-fry noodles are my go-to when I’m craving quick, easy, and comforting. Thick and chewy udon noodles with spinach, crispy tofu, and an easy sesame garlic sauce that is so much more flavorful than the jarred stuff.
These noodles are also a great way to try tofu– crumbled and browned until very chewy and dry, then tossed in the flavorful sauce for an additional layer of flavor. I use the same technique in my 15-minute pad Thai and chili crisp tofu bowls.
Each bowl contains a serving of vegetables, a grain, and a protein-rich food—the perfect trifecta whenever I’m meal planning for clients. The best part is that they are ready in just 30 minutes!
Ingredient Notes
- Udon Noodles: I love udon noodles and use them often, especially in stir fry noodles like this recipe. (If you feel the same way, make sure to try my Spicy Udon Noodles and Spicy Gochujang Noodles) If you can’t find udon noodles, try the wheat noodles from Trader Joe’s (shown above), ramen noodles, or even a fettuccine noodle.
- Tofu: I add tofu for the texture as it reminds me of ground pork that is traditionally found in stir-fry noodles and for nutrition– a serving of these noodles has 30 grams of protein, 8 grams of fiber, calcium and iron, mostly because of the inclusion of tofu.
- Spinach: I wouldn’t be a dietitian if I wasn’t trying to add in a serving of leafy greens at most meals. I chose spinach as it wilts quickly and has a very tender texture when cooked, but other leafy greens, like kale or even swiss chard, would work.
- Stir-Fry Sauce: This one takes only minutes to put together and tastes better than what I can find in a jar– cornstarch is added to thicken along with soy sauce, vegetable broth, ginger, garlic, and a little red pepper flakes for added heat. You can increase or decrease the red pepper flakes depending on preference.
How to Make (Step by Step Photos)
Make the Sauce
Start by making the stir fry sauce by whisking together the cornstarch, toasted sesame oil, soy sauce, vegetable broth, ginger, garlic, red pepper flakes and rice wine vinegar. Whisk until the cornstarch is dissolved, then set aside. You’ll need to make sure the sauce is ready before making the tofu.
Cook the Pasta
Bring a pot of water to a boil and add the udon noodles. Cook according to package directions, then drain and rinse with cold water to stop the cooking of the noodles. My noodles take only two minutes to cook through, but check your package as it may be different.
Make the Tofu
Press the tofu, then crumble. You can cube the tofu if you’d like, but I crumble for ease. Make sure that the tofu is pressed, as pressing the tofu removes extra moisture, which is needed for crispy, chewy tofu crumbles. Pressing the tofu also lets it soak up the flavor of whatever sauce you are using, like this stir fry sauce!
Heat a little oil in a large skillet, then add the tofu and cook until golden brown, stirring often to prevent browning. Add in a few tablespoons of the sauce and cook until thickened and the tofu is covered.
Combine together!
Remove the tofu from the pan, then add in the remaining sauce and cook until thickened and bubbly. Add in the noodles, the cooked tofu and the spinach then cook for another minute or two until the noodles are covered in the sauce and everything is warmed through.
If your sauce is too thick, then add in a splash or two of vegetable broth or water.
Tips for Success
The key to these stir fry noodles is making sure you press the tofu first. It’s essential when it comes to the perfect texture of tofu. Pressing tofu gets rid of extra moisture, needed for crispy, not-soggy cubes. Pressing also allows your tofu to soak up the flavor of whatever sauce you are using.
If you don’t have a tofu press, wrap the tofu in-between a few layers of paper towels and place on a cutting board. Then, place a heavy pan on top and let sit for 5-10 minutes until most of the water is pressed out.
I find that my large saute pan or cast iron skillet is best for browning the tofu, but you can use a non-stick skillet; you may have to cook a little longer to get the cubes nice and browned.
Frequently Asked Questions
What’s the trick to getting the tofu golden brown?
The key is to cook the crumbled tofu over medium heat for the suggested 8-10 minutes, stirring often. Avoid overcrowding the pan, which can steam the tofu instead of browning it.
Why do I cook the tofu separately before adding it back in?
Removing the tofu after cooking allows the sauce to thicken. If cooked together, the tofu will become too soggy.
Can I make the sauce thicker if I prefer?
The cornstarch in the sauce helps with thickening. If you prefer an even thicker sauce, you could try increasing the cornstarch by a small amount (perhaps another half teaspoon whisked with a little liquid before adding) when you initially make the sauce, or let the sauce simmer for slightly longer.
More Noodle Recipes
- Sesame Noodles
- Spicy Hoisin Noodles
- Easy Vegan Drunken Noodles
- Vegan Curry Noodles
- Easy, 20 Minute Vegan Pasta
- Spicy Peanut Noodles with Crispy Tempeh
Yeah, these are as good as they look! If you make it, let me know! I love seeing your photos and hearing about your customizations.
If you try these stir fry noodles, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Â
Sesame Garlic Stir-Fry Noodles
Equipment
Ingredients
Stir Fry Sesame Garlic Sauce
- 2/3 cup vegetable broth
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon corn starch
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1/4 teaspoon crushed red pepper flakes
For the Noodles
- 8 ounces udon noodles
- 8 ounces extra-firm tofu, drained and pressed
- 1 teaspoon oil
- 3 cups fresh spinach leaves
- sesame seeds, for garnish
- thinly sliced scallions, for garnish
Instructions
Make the Stir Fry Sauce
- Whisk together all of the ingredients for the stir fry sauce and set aside.
Cook the Noodles
- Bring a pot of boiled water to a boil. Add the noodles and cook according to package directions, then tDrain and rinse with cold water. Set aside.
Make the Tofu
- Heat a large skillet over medium heat. Add the teaspoon of oil, then crumble in the tofu and cook until very dry, chewy and golden brown, stirring often. This will take about 8-10 minutes.
- Add 2 tablespoons of the reserved stir-fry sauce and cook for another minute or two, until the tofu is well coated and sauce has thickened around the tofu. Remove from the skillet and set aside.
Combine
- Add the remaining sauce to the empty sauce pan and cook for 3-4 minutes, stirring often to prevent burning, until the sauce is bubbly and thickened.
- Add in the cooked noodles, tofu and spinach. Toss, cooking another minute or two until the spiinahas wilted and everything is warmed through. If the sauce becomes too thick, add a tablespoon or two of water.
- Divide between two bowls (this makes two large servings, but so good and my husband and I easily eat it as a serving!) and garnish with sesame seeds and scallions, if desired.
Nutrition
This recipe was first published in 2014 and updated in 2025.