Name: Spicy Stir‑Fried Udon Noodles with Tofu and Bok Choy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 14 oz (400 g) firm tofu, pressed and cubed; 2 tbsp cornstarch; 2 tbsp vegetable oil, divided; 12 oz (340 g) fresh or frozen udon noodles; 2 cups bok choy, chopped; 1 red bell pepper, sliced; 3 garlic cloves, minced; 1-inch piece ginger, grated; 3 tbsp soy sauce; 1 tbsp gochujang or chili paste; 1 tbsp oyster sauce (or vegetarian substitute); 1 tbsp rice vinegar; 1 tsp sesame oil; 2 scallions, sliced; 1 tbsp toasted sesame seeds (optional)

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Chewy udon noodles stir‑fried with crisp bok choy and golden tofu in a spicy, savory sauce—a quick, satisfying meal rich in texture and flavor.

Why You’ll Love This Recipe

One-pan meal with noodles, vegetables, and protein
Bold, spicy sauce brings depth
Fast to cook—ready in under 20 minutes
Easily customizable to your spice or ingredient preferences
Great for weeknight dinners

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Udon noodles (fresh, frozen, or dried)
Firm or extra-firm tofu (cubed)
Bok choy (halved or chopped)
Garlic (minced)
Soy sauce (or tamari)
Chili paste or hot sauce
Sesame oil
Neutral oil (for stir-fry)
Optional: ginger, green onion, sesame seeds

Directions

Prepare udon noodles per package instructions (drain and set aside).
In a bowl, toss tofu cubes with a bit of soy sauce and cornstarch (optional) for crispness.
Heat neutral oil in a wok or large skillet. Fry tofu until golden on all sides; remove.
Add bok choy and stir-fry briefly with garlic (and ginger if using).
Return tofu to the pan; add cooked noodles.
Pour over soy sauce, sesame oil, chili paste, and toss everything until well coated and heated through.
Garnish with green onions and sesame seeds before serving.

Servings and timing

Serves: 2–3
Prep time: ~10 minutes
Cook time: ~10 minutes
Total time: ~20 minutes

Variations

Use vegetables like bell pepper, mushrooms, carrots
Swap tofu with chicken, shrimp, or tempeh
Adjust spice by increasing or reducing chili paste
Add a splash of lime juice for brightness
Use hoisin or oyster sauce for variation

Storage / Reheating

Store in an airtight container in the fridge for up to 2 days.
Reheat in a skillet with a splash of water or oil to loosen sauce.

FAQs

Can I use frozen udon?

Yes; thaw or separate noodles before cooking.

Should I drain tofu?

Yes—press or pat dry to prevent sogginess.

Is this dish gluten-free?

Use gluten-free noodles and tamari.

Can I make it less spicy?

Yes—reduce chili paste or omit altogether.

Do noodles stick together?

Toss with a little oil or sauce to keep them loose.

Can I cook this ahead?

Yes, though crispy tofu may soften; reheat in skillet to crisp it.

How to prevent soggy bok choy?

Stir-fry quickly on high heat; don’t overcook.

What’s a good garnish?

Sesame seeds, sliced chillies, green onions, cilantro.

Can I freeze leftovers?

Not ideal—texture changes. Eat within a day or two.

What sides go well?

Serve with a light soup, salad, or pickled vegetables.

Conclusion

Spicy stir‑fried udon with tofu and bok choy is a flavorful, satisfying dish that’s easy to whip up in minutes. Perfect for busy nights when you want something quick but irresistibly tasty.

Spicy Stir‑Fried Udon Noodles with Tofu and Bok Choy

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Chewy udon noodles stir-fried with crispy tofu, tender bok choy, and a spicy soy-based sauce for a hearty and flavorful vegan meal.

Author: Emma Harper
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Main Course
Method: Stir-Fry
Cuisine: Asian
Diet: Vegan

Instructions

Press tofu for at least 15 minutes, then cut into cubes. Toss with cornstarch until lightly coated.
Heat 1 tbsp oil in a large skillet or wok. Pan-fry tofu until golden and crispy on all sides, about 6–8 minutes. Remove and set aside.
Cook udon noodles according to package instructions. Drain and set aside.
Heat remaining oil in the wok. Stir-fry garlic, ginger, bok choy, and bell pepper for 3–4 minutes until tender-crisp.
In a small bowl, whisk together soy sauce, gochujang, oyster sauce, rice vinegar, and sesame oil.
Add noodles and sauce to the wok. Toss to coat evenly, then add tofu back in.
Garnish with scallions and sesame seeds before serving hot.