Tofu, Savoy & Spring Onion Stir Fry

Time: 15 mins
Serves: 1
Tags: 15 Min Meals, Dairy Free, Healthy, Vegan, Vegetarian


Looking for a quick & healthy lunch packed with veggies? Why not tuck into a super quick, super easy, and super tasty stir fry! This vegan version, created exclusively for us by food blogger ‘ The Balanced Kitchen’, uses rice noodles and tofu, but you could replace with chicken, beef or pork should you want a meat version.


  • 1 Serving of Rice Noodles
  • 4 Blas y Tir Spring Onions
  • 1 Sweet Red Pepper, chopped
  • 3 Long-stem Broccoli, finely diced
  • 1 Carrot, shaved into long strips
  • 1 Courgette, shaved into long strips
  • 1 Large handful Fresh Spinach
  • 2 Blas y Tir Savoy Cabbage leaves, finely chopped
  • 1 Clove Garlic, minced
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 0.5 Packet Tofu, drained and chopped into cubes
  • Tamari
  • Sesame Oil
  • Sea Salt & Ground Black Pepper, to season


  1. Bring a pan of water to the boil and add the rice noodles.
  2. Simmer for 8-10 minutes, or as per packet instructions.
  3. Drain and set to one side.
  4. In a large wok, add 1 tsp coconut oil, minced garlic and spring onions. Turn up the heat and cook for 1-2 minutes.
  5. Quickly add the remaining ingredients (excl. the rice noodles). Add 1 tsp sesame oil and 1 tsp tamari to the wok.
  6. Heat through and turn continuously.
  7. After a couple of minutes, add the rice noodles and combine.
  8. Plate and sprinkle with black sesame seeds!

Top Tip

This recipe is a great basis for any stir fry. If you want a meat version you can replace the tofu or, if you want a more substantial version, you can replace the rice noodles with egg noodles.

You can find out more about food blogger ‘The Balanced Kitchen’ by visiting her Instagram page, here!

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