Hoisin Ginger Rice Noodles

With tofu, spinach, and seared tofu, these saucy rice noodles are better than takeout. Fresh ginger gives the savory, creamy sauce a great kick of flavor. Hoisin Ginger Rice Noodles are vegan and gluten-free.

ginger noodles in a gray bowl next to chopsticks

We’re back to the routine after the holidays this week, which means busy mornings and easy dinners are back in. I love a saucy noodle dish, but add fresh ginger, fresh garlic, and the rich flavor of Hoisin sauce, and it’s true love. I made this dish to fit all of my takeout fake-out cravings in a bowl that just happens to be vegan, gluten-free, and healthy enough for a cozy weeknight at home.

One of the best things about this dish is that the spinach is added fresh and just wilts slightly as you toss it with the warm noodles and creamy sauce. It results in a bowl of noodles that has plenty of texture and fresh vegetables too.

Here’s how to make it.

cooked tofu cubes on a white paper towel lined plate

How to Make Tofu Rice Noodles

  1. Prepare the tofu – Drain the tofu well, squeezing out as much liquid as possible. Slice it into small cubes.
  2. Combine the aromatics– In a large bowl, combine the ginger, garlic, red pepper flakes, and green onions (you’ll mix everything together in this bowl).
  3. Cook the rice noodles – Boil the rice noodles until tender. While they cook, whisk some of the hot cooking water into the aromatics.
  4. Make the sauce – Add the almond butter, tamari, and Hoisin sauce to the aromatics and whisk everything together to make the sauce.
  5. Cook the tofu – Sear the tofu in a skillet until deep golden brown.
  6. Combine everything – To the bowl with the sauce, add the baby spinach, rice noodles, tofu, and cashews. Mix everything together.
  7. Serve warm!
stirring aromatics together in a white bowl
cooked rice noodles and spinach in a white bowl

What to Serve with Ginger Tofu Noodles

These noodles are great on their own, but if you want to add something on the side, try them with Spring Rolls or with a simple vegetable like roasted broccoli or marinated cucumbers.

Ingredients

  • Extra-Firm Tofu – Use extra-firm tofu for this recipe. It will keep its shape the best while cooking and will get crisp and golden on the outside.
  • Rice Noodles – Use dried rice noodles that are the same type you use to make Pad Thai. They’re sometimes labeled Pad Thai Noodles.
  • Fresh Ginger, Fresh Garlic, Red Pepper Flakes, Green Onions – If you don’t want the spice, skip the red pepper flakes, but the great flavor of this dish comes from the other aromatics. Fresh ginger, garlic, and green onions are must-haves.
  • Almond Butter – When I tested this recipe, the savory flavor that came from natural almond butter topped all other nut butters. But peanut butter and cashew butter were also great. Be sure to use natural, unsweetened nut butter or the sauce could be too sweet.
  • Tamari – Gives savory flavor to the sauce and happens to be gluten-free. Soy sauce works just fine as a substitute.
  • Hoisin Sauce – Look for this in the international aisle of any grocery store near the soy sauce. Hoisin adds so much flavor. If you need this dish to be gluten-free, be sure to check the label and get a gluten-free version.
  • Baby Spinach – Baby spinach adds texture and color without any prep needed. Any other vegetable is great here too.
  • Roasted, Unsalted Cashews – Too crunch!
ingredients for ginger noodles on a gray countertop

Variations

  • Mix up the proteins – You can skip the tofu and / or substitute another protein. Try it with chickpeas, seitan, or cooked shredded chicken.
  • Use peanuts – Use roasted peanuts instead of the cashews.
  • Use another nut butter – Any nut butter works well in place of the almond butter. Natural peanut butter or cashew butter are great.
  • Add vegetables – Try adding bell peppers or broccoli to add to the noodles.
Is Hoisin sauce gluten-free?

Not all hoisin sauce is gluten-free. Be sure to check the label to confirm. Kikkoman makes a great gluten-free Hoisin sauce.

Are rice noodles gluten free?

Yes. Double check the label, but rice noodles should be made with just rice and should be naturally gluten-free.

Can I use different noodles?

Yes. Any noodles will work here. These noodles are great when made with soba noodles or spaghetti.

a fork in a bowl of hoisin ginger rice noodles

Other Takeout Fake-Out Recipes

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overhead image of hoisin ginger noodles in a gray bowl
hoisin ginger noodles in a gray bowl

Print Recipe

Hoisin Ginger Rice Noodles Recipe

With tofu, spinach, and seared tofu, these saucy rice noodles are better than takeout. Fresh ginger gives the savory, creamy sauce a great kick of flavor. Hoisin Ginger Rice Noodles are vegan and gluten-free.

Prep Time30 my s

Cook Time15 my s

Total Time45 my s

Courses: Pasta / Noodles

Cuisine: Asian

Keyword: easy noodle recipe, gluten free, noodle bowl, vegan recipe, vegetarian

Servings: 4

Calories: 460kcal

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

  • Mixing Bowls

  • Saucepan

  • Large Skillet

Ingredients

  • 16 ounces Extra-Firm Tofu, drained well and cubed
  • 8 ounces Rice Noodles (look for Pad Thai-style rice noodles)
  • 1 Tablespoon Grated Ginger
  • 2 cloves Garlic, grated
  • ½ teaspoon Red Pepper Flakes (optional)
  • 3 stalks Green Onions, finely chopped
  • 6 Tablespoons Almond Butter, preferably natural
  • 4 Tablespoons Tamari
  • 2 Tablespoons Hoisin Sauce (use gluten-free if needed)
  • 5 ounces Baby Spinach (see notes)
  • 2 Tablespoons Cooking Oil
  • ¾ cup Roasted, Unsalted Cashews, for topping
  • Hot Sauce, for serving (optional)

Instructions

  • Slice the tofu in half lengthwise. Press between paper towels and then weigh down with a heavy pan. Leave tofu to sit for 10 to 15 minutes to drain as much water as possible. Cube the tofu.

  • In a large bowl, combine the ginger, garlic, red pepper flakes, and green onions.

  • Cook the rice noodles according to package directions. While the rice noodles are cooking, scoop out ½ cup of the cooking water and pour the hot water over the ginger, garlic, and other aromatics (the hot water will draw out their flavor and form the base of the sauce).

  • Next, to the bowl with the aromatics, add the almond butter, tamari, and Hoisin sauce. Whisk well to combine.

  • Add the baby spinach on top of the sauce.

  • Drain the noodles and add them to the bowl with the sauce and spinach. Toss everything together to combine. Cover the bowl to keep it warm while making the tofu.

  • Heat the oil in a large skillet over medium heat. When it begins to shimmer, add the tofu and let it sear on one side until golden brown. Keep turning until golden on all sides. Season it lightly with salt as it cooks.

  • Add the tofu to the bowl with the noodles. If the sauce has thickened as it sat, add some hot tap water to loosen it up.

  • Stir in the cashews. Serve the noodles warm, with hot sauce if you’d like.

Notes

Baby Spinach – The spinach in these noodles is somewhere between fresh and wilted. Add it raw to the bowl and the hot noodles will cause it to wilt slightly as you stir everything together.

Nutrition

Calories: 460kcal | Carbohydrates: 61g | Protein: 19g | Dish: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 0.2mg | Sodium: 1345mg | Potassium: 660mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3488IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 4mg

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