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noodle recipe card

Vegetarian Flat Noodles

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: serves 2-3 1x


  • 1 Pack fresh rice noodles about 8 ounces 
  • ¼ red onion thinly sliced
  • 1 package tofu cutlet
  • 1 ½ cup packed spinach (about 2 ounces)
  • 1 cup bean sprouts
  • ½ inch bundle garlic chives (I used the ones with flower buds)
  • 2 large garlic cloves, minced
  • 2 teaspoons peeled and minced ginger
  • 1 Tablespoon fermented black beans
  • 1 Tablespoon neutral oil
  • 2 teaspoons sesame oil


  • 1 Tablespoon Vegetarian Oyster or Stir Fry Sauce
  • 1 Tablespoon Hoisin Sauce
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Sugar
  • 2 Tablespoons water
  • ¼ teaspoon ground white pepper


Mix the sauce:

  1. Combine the vegetarian oyster sauce, hoisin sauce, soy sauce, sugar, ground white pepper, and water.
  2. Stir until the sugar is dissolved. Set aside.

Make Noodles:

  1. Cut the noodles into 1 inch strips. Peel the noodles apart and set aside.
  2. Trim ½ inch off of the base of the garlic chives. Cut into 2 inch pieces. You should have about ¾ cup. Set aside.
  3. Cut the tofu cutlet in half horizontally so you have 2 thin pieces. Then, from the shorter end, cut the tofu into thin strips. Set aside.
  4. Heat a large non-stick skillet over medium high heat. Add the oil, the onions, and the tofu. Stir fry for 2 minutes, moving the contents of the pan around constantly. 
  5. Add the garlic, ginger, and black beans and stir to combine. 
  6. Next add the noodles and stir fry for 1 minute, moving them around the pan to start softening the noodles. 
  7. Add the sauce and garlic chives and cook for 2 minutes, mixing to keep everything cooking evenly. The noodles should be soft and translucent. Cook for an additional minute if they are still a little stiff.
  8. Add the bean sprouts, spinach, and the sesame oil. Cook for a minute to wilt the spinach and beans sprouts. Taste and adjust seasonings with a little salt and pepper if needed.
  9. Serve immediately.   


*You can find fermented black beans in a well stocked Asian market. They are in the dry goods section. Once open, I put the package in a zip-top bag and store them in the freezer. They’re good for at least several months.

*Fresh rice noodles are available at Asian markets usually near baked goods or other ready to eat foods. Sometimes they will have them in the refrigerated section as well. If you prefer to use dried rice noodles, look for the widest ones, which look like fettuccine. Use about 4-5 ounces dried noodles for the recipe and soak the noodles in cool water for 20 minutes. Drain the noodles before starting.

Keywords: rice noodles, vegetarian, fermented black beans, tofu