Vegetarian Stir-Fried Pho Noodles

Vegetarian Stir-Fried Pho Noodles

If you love the familiar flavors of Vietnamese pho, you’ll enjoy this easy vegetarian stir-fried noodle dish. Made with soft, chewy rice noodles, crispy fried tofu, fresh vegetables, and a savory sauce, it’s a delicious, satisfying meat-free meal you can enjoy at home.  I love this recipe for its versatility.  Use your favorite vegetables and mushrooms, adjust the seasoning to your taste, and finish with crunchy roasted peanuts and fresh green onions for extra flavor and texture. Everything comes together in one pan, making it perfect for a quick lunch or dinner.  Serve these vegetarian stir-fried pho noodles as a complete meal or as a side dish alongside your favorite Vietnamese dishes.

Ingredients:

Noodles and protein ingredients:

8 oz. banh pho (Vietnamese flat rice noodles)

8 oz. fried tofu, cut into strips

Vegetables:

1 carrot, thinly sliced

4 oz. mushrooms of your choice, sliced

1/2 lb. bok choy and cabbage, cut into bite-sized pieces

1/4 white onion, thinly sliced

Stir-fry sauce ingredients:

1 tablespoon hoisin sauce or mushroom oyster sauce

1 tablespoon sugar

1 1/2 tablespoons soy sauce or tamari for a gluten-free option

1/2 tablespoon granulated mushroom bouillon

1/2 teaspoon black pepper

1 teaspoon Sriracha, or adjust to taste

2 tablespoons water, if needed to loosen the sauce

Ingredients for cooking and serving:

3 tablespoons vegetable oil, divided

Chopped green onions for garnish

Crushed roasted peanuts for garnish

Extra Sriracha or soy sauce, optional

Directions:

1. Preparing the sauce:

In a small bowl, combine the hoisin sauce, sugar, soy sauce, mushroom bouillon, black pepper, and Sriracha.  Stir until the sugar and bouillon are well incorporated.  Set aside.

2. Preparing the rice noodles:

If using dried banh pho, cook the noodles according to the package instructions, stopping when they are just tender.  Drain well and rinse briefly with cool water to prevent them from sticking together.

If using fresh rice noodles, gently separate the strands. If they are firm or stuck together, soak them in warm water for about 5 minutes, or follow the package instructions.  Drain thoroughly before cooking.

Tip:

Avoid overcooking the noodles, as they will continue to soften when stir-fried with the sauce.

3. Stir-frying the vegetables:

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the carrot and mushrooms and stir-fry for 2–3 minutes.  Add the cabbage and bok choy, then continue cooking for another 3–4 minutes, stirring frequently, until the vegetables are tender-crisp.

Add the fried tofu and stir-fry for another 1–2 minutes until heated through.

Transfer the vegetables and tofu to a bowl and set aside.

4. Stir-frying the noodles:

Using the same skillet or wok, add the remaining 1 tablespoon of oil.  Add the sliced onion and stir-fry for about 1 minute until fragrant and slightly softened.   Add the prepared rice noodles and pour the sauce over them.  Gently toss with tongs or a spatula for 1–2 minutes, allowing the noodles to absorb the sauce.  If the noodles seem dry or begin sticking to the pan, add a little water, 1 tablespoon at a time.

5. Combining everything:

Return the cooked vegetables and tofu to the skillet. Gently toss everything together for another 1–2 minutes until the noodles are evenly coated and all the ingredients are heated through.  Taste and adjust the seasoning with extra soy sauce or Sriracha if desired.

6. Garnishing and serving:

Remove from the heat and transfer to a serving plate. Sprinkle with chopped green onions and crushed roasted peanuts.  Serve immediately while the noodles are hot and chewy.

Tips for the best results:

Choose the right noodles: Flat rice noodles work best for the familiar texture of Vietnamese pho.  Fresh noodles are convenient, but dried noodles work just as well when prepared properly.

Keep the vegetables crisp: Avoid overcrowding the pan. If necessary, cook the vegetables in batches to help them stir-fry rather than steam.

Prevent sticky noodles: Drain the noodles well and toss them gently when stir-frying.  Add a little water if needed, rather than too much oil.

Customize your vegetables: Broccoli, bell peppers, bean sprouts, or snow peas are excellent additions.

Customize your sauce, such as adding miso, vinegar instead of hoisin or oyster sauce

Make it your own: For a milder dish, reduce or omit the Sriracha.  Add more black pepper or chili sauce for a spicier flavor.

Enjoy this simple, flavorful vegetarian stir-fried pho as a comforting homemade meal you can easily customize with whatever vegetables you have on hand!