Chili and Soy rice noddles topped with dried red chiles and chopped peanuts

Sweet Soy and Chile Rice Noodles with Tofu and Mushrooms

  • Author: Spicepaw
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: Serves 3-4 1x
  • Diet: Vegan


Tender rice noodles tossed in a sweet soy and chili sauce with wok fried tofu and mushrooms. It’s deliciously vegan and satisfying. #vegan #vegetarianrecipes #noodles #asianrecipes #tofustirfry #mushrooms



  • 1 tbsp finely chopped ginger
  • 3 cloves garlic
  • 200 g/7 oz firm tofu
  • 23 king oyster mushrooms
  • 1 tbsp salty soy sauce
  • 3 Scallions (white parts divided from green shoots)
  • 150 g/5.5 oz Rice noodles
  • 12 tbsp vegetable oil
  • 3 tbsp sweet soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp Chinese chile oil
  • crushed peanuts for garnish (optional)


  1. Using a damp cloth, clean the mushrooms and cut lengthwise into thin strips and then in half making 1in/2cm chunks.
  2. Cut tofu into a similar size to match.
  3. Toss together chopped tofu and mushrooms in a bowl with 1 tbsp salty soy sauce, chopped ginger and chopped garlic.
  4. Set aside and let marinate for 15-30 min.
  5. Meanwhile, boil rice noodles for 2-3 min, then immediately drain to prevent it from overcooking and becoming mushy.
  6. Combine sweet soy sauce, rice vinegar and chile oil together in a small bowl and set aside.
  7. Add 1-2 tbsp of oil in a large wok over medium-high heat.  When the oil is hot, add white scallions and stir fry for a minute.
  8. Then add tofu and mushroom mix and stir-fry until tofu is crispy and mushrooms are soft (about 3-5 min).
  9. Add green parts of the scallions and fry for a minute before adding the drained rice noodles and sauce mix.
  10. Toss to combine and top with crushed peanuts for an added crunch.

  • Category: Vegetarian/Vegan
  • Method: Stir-fry
  • Cuisine: Asian

Keywords: Rice Noodles, stir-fry, noodle, vegan, vegetarian, mushrooms, tofu

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