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Tofu Rice Noodle

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Tofu Rice Noodle

A great stir fry noodle dish using rice noodles, tofu and bean sprouts. Simple, but full of flavor. Make without eggs or patis to make this truly vegetarian.
Posted By: Deirdre K Todd
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Japanese
Calories 1330 kcal


  • 2-3 TB vegetable oil as needed
  • 5 oz. thick rice-stick noodles soaked in water, drained well
  • 2 cloves garlic chopped
  • 5-6 oz. block fried tofu thinly sliced
  • 2 large eggs beaten
  • 2 c. bean sprouts


  • peanuts chopped
  • garlic chives chopped
  • cilantro leaves chopped
  • green onion chopped


  • 3 TB patis (fish sauce)
  • 3 TB lemon juice
  • 3 TB palm sugar


  • In a mixing bowl; combine sauce ingredients.
  • In a wok over medium heat; stir fry garlic until golden.
  • Add tofu. Reduce heat; add sauce; stirring to dissolve.
  • Add noodles and stir fry briefly.
  • Push to one side of wok; add additional oil as needed.
  • Add beaten eggs; stirring to scramble; keeping to one side of wok.
  • Add bean sprouts.
  • Toss well to combine all ingredients.
  • Transfer onto serving platter.
  • Top with garnishes. 


Calories: 1330kcalCarbohydrates: 178gProtein: 61gFat: 46gSaturated Fat: 9gPolyunsaturated Fat: 22gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 372mgSodium: 4499mgPotassium: 1385mgFiber: 14gSugar: 52gVitamin A: 649IUVitamin B1: 1mgVitamin B5: 4mgVitamin C: 82mgCalcium: 361mgIron: 10mg
Keyword tofu rice noodle, stir fry noodle dish, rice noodles, tofu, bean sprouts, vegetarian recipe
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