Spicy Stir‑Fried Udon Noodles with Tofu and Bok Choy
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
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One-pan meal with noodles, vegetables, and protein
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Bold, spicy sauce brings depth
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Fast to cook—ready in under 20 minutes
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Easily customizable to your spice or ingredient preferences
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Great for weeknight dinners
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Udon noodles (fresh, frozen, or dried)
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Firm or extra-firm tofu (cubed)
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Bok choy (halved or chopped)
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Garlic (minced)
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Soy sauce (or tamari)
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Chili paste or hot sauce
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Sesame oil
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Neutral oil (for stir-fry)
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Optional: ginger, green onion, sesame seeds
Directions
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Prepare udon noodles per package instructions (drain and set aside).
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In a bowl, toss tofu cubes with a bit of soy sauce and cornstarch (optional) for crispness.
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Heat neutral oil in a wok or large skillet. Fry tofu until golden on all sides; remove.
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Add bok choy and stir-fry briefly with garlic (and ginger if using).
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Return tofu to the pan; add cooked noodles.
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Pour over soy sauce, sesame oil, chili paste, and toss everything until well coated and heated through.
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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
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Use vegetables like bell pepper, mushrooms, carrots
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Swap tofu with chicken, shrimp, or tempeh
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Adjust spice by increasing or reducing chili paste
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Add a splash of lime juice for brightness
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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.
