Asian Five-Spice Stir-Fry with Tofu and Crispy Noodles
A vibrant and quick Asian-inspired stir-fry combining tender tofu, crispy chicken, and fresh vegetables in a savory five-spice teriyaki glaze, served over fluffy basmati rice and topped with crunchy ramen noodles. This 15-minute meal delivers bold flavors and satisfying textures in one delicious bowl.
- Prep
- 10 min
- Cook
- 15 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- asian
Ingredients
- 12ozChicken Breast, diced into bite-sized pieces
- 8ozTofu, cubed
- 2cupsBasmati Rice, cooked
- 1packageRamen Noodles, broken into pieces, uncooked
- 2mediumCarrot, julienned
- 1largeGreen Bell Pepper, sliced into strips
- 8ozShiitake Mushrooms, sliced
- 1bunchAsparagus, cut into 2-inch pieces
- 2cupsSpinach, fresh
- 1mediumWhite Onion, thinly sliced
- 1cupCorn, kernels
- 1largeTomato, diced
- 1cupChickpeas, drained and rinsed
- 1mediumPotato, diced small
- 3tbspSoy Sauce
- 2tbspTeriyaki Sauce
- 1.5tspChinese Five Spice
- 0.5tspChili Powder
- 1tbspHot Sauce
- 1tbspBarbecue Sauce
- 2tbspTomato Sauce
- 0.5tspCurry Powder
- 2largeEgg, beaten
- 0.25cupMozzarella, shredded
Step-by-Step
- 1
Cook basmati rice according to package directions and set aside. In a small bowl, combine soy sauce, teriyaki sauce, hot sauce, barbecue sauce, tomato sauce, Chinese five spice, chili powder, and curry powder to create the stir-fry sauce. Set aside.
3m - 2
Heat a large wok or skillet over medium-high heat. Add beaten eggs and scramble until cooked through, breaking into small pieces. Remove eggs and set aside.
2mmedium-high heat - 3
In the same wok, add diced chicken breast and cook until golden and nearly cooked through, about 4-5 minutes. Add tofu cubes and stir-fry for 2 minutes.
5mmedium-high heat - 4
Add diced potato and white onion to the wok. Stir-fry for 3 minutes until potatoes begin to soften. Add carrot, green bell pepper, and shiitake mushrooms, continuing to stir-fry for 2 minutes.
5mmedium-high heat - 5
Add asparagus, corn, chickpeas, and diced tomato to the wok. Stir-fry for 2 minutes until vegetables are tender-crisp.
2mmedium-high heat - 6
Add fresh spinach and pour the prepared sauce over all ingredients. Toss everything together for 1-2 minutes until spinach wilts and sauce coats all ingredients evenly.
2mmedium-high heat - 7
In a separate small skillet, toast the broken ramen noodles over medium heat for 2-3 minutes until they become crispy and golden brown. Remove from heat.
3mmedium heat - 8
Divide cooked basmati rice among four bowls. Top each bowl with the stir-fry mixture, sprinkle with scrambled eggs, crispy ramen noodles, and shredded mozzarella. Serve immediately.
2m