Seaweed Tofu Stir-Fry Noodles

Now that we know how to make Spicy Seaweed Tofu Rolls, let’s use them in a stir-fry with Seaweed Tofu Stir Fry Noodles recipe!

These stir-fry noodles are garlicky, sweet and salty, a bit sour, and loaded with crunchy veggies. Ready?

Seaweed Tofu Stir-Fry Noodles

First, you want to prepare the seaweed tofu rolls. Since I posted this recipe, it has been a regular here. It’s spicy, crispy, and simply delicious, so if you haven’t tried it yet, you definitely should! If you don’t have tofu, feel free to make the rolls using tempeh!

Once your tofu rolls are ready, the rest is super simple.

Seaweed Tofu Stir-Fry Noodles

You sautée veggies until just tender (you want to keep them a bit crunchy), then add the tofu rolls, cooked noodles, and finally the sauce. The sauce consists of lime juice, maple syrup, soy sauce, some garlic, and a good pinch of black pepper.

I also like to add a drizzle of toasted sesame oil before serving for extra flavor.

Seaweed Tofu Stir-Fry Noodles

The addition of seaweed tofu rolls gives this dish a delicate sea flavor that pairs well with the garlic and lime juice. If you are looking for something different, you will love this seaweed tofu stir-fry noodles recipe!

Love noodles? Then you should check out these Szechuan Noodles with King Oyster Scallops, Dan Dan Noodles with Tempeh Scramble, or these Sweet & Spicy Korean Noodles!

Let me know in the comments if you try this recipe!

Seaweed Tofu Stir-Fry Noodles
Seaweed Tofu Stir-Fry Noodles

Seaweed Tofu Stir Fry Noodles

5 from 2 votes
Author: Thomas Pagot
Vietnamese-inspired stir-fry noodles with spicy seaweed tofu rolls! Garlicky, sweet & salty, and with a delicate sea flavor!
Prep Time : 20 minutes
Servings 2 Servings
Calories 393 kcal


  • 1 tbsp oil
  • 1 medium carrot cut into matchsticks
  • 1 small pak choi cut into strips
  • 3 mushrooms sliced
  • 6-8 seaweed tofu rolls
  • 3.5 ounces uncooked spaghetti or ramen noodles
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 clove of garlic minced
  • 1/4 tsp ground black pepper


  • Heat the oil in a large non-stick skillet over medium-high heat. Once hot, add the carrot, pak choi, and mushrooms. Sautée for 5-7 minutes, or until veggies are cooked but still slightly crunchy.
  • Add the seaweed tofu rolls and cook for one more minute.
  • Cook the noodles according to the package instructions. Drain well and add to the skillet. Pour in the soy sauce, maple syrup, lime juice, minced garlic, and black pepper, and sautée for another 3 minutes. Stir to coat the noodles with the sauce.
  • Taste and adjust seasonings if needed, adding more soy sauce for saltiness, maple syrup for sweetness, or minced chili if you want it spicy.
  • Serve hot with a sprinkle of toasted sesame seeds. Noodles are best served the same day but will keep in the refrigerator for up to 2 days.


Serving: 1 g | Calories: 393 kcal | Carbohydrates: 56.1 g | Protein: 16 g | Fat: 13.7 g | Fiber: 2.6 g | Sugar: 12 g
Course : Main Course
Cuisine : Asian, Vietnamese
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
Share this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe


  1. 5 stars
    This was a bit of work and it took some time and patience making the Spicy Seaweed Tofu Rolls and then the Seaweed Tofu Stir-Fry Noodles, but it was worth it. My family really enjoyed this beautiful and delicious meal. Thank you for all of your wonderful recipes.