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10 Minute Leftover Roast Vegetable Stir Fry

Transform your leftover roast vegetables from the holidays or a Sunday dinner into a completely new flavor profile with this simple noodle stir fry. Ready in just 10 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 666 kcal

Ingredients
  

Sauce

  • 1.2 cup vegetable broth or water
  • 1/4 cup soy sauce
  • 4 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil 
  • 1 tbsp cornstarch
  • 1/2 tbsp rice wine vinegar
  • 1/2 tsp ground black pepper

Stir Fry

  • vegetable oil
  • 10 ounces dry ramen noodles
  • 12 ounces  extra firm tofu cubed

To Serve

  • sesame seeds
  • shallots (spring onion) sliced
  • chilli oil optional

Instructions
 

  • Add all stir fry sauce ingredients in a jar. Put the lid on, then shake well to combine.
  • Cook ramen noodles to packet instructions, reducing the cook time by 1 minute.
  • Lastly, add the stir fry sauce, stir gently to combine. Once thickened slightly (about 2-3 minutes), turn off the heat and serve immediately.
  • Heat lug of vegetable oil in a large fry pan over medium-high heat. Pan fry tofu until golden, then add roast vegetables and stir fry sauce.
  • Stir for 1-2 minutes, until sauce begins to thicken, then add noodles and gently combine. Serve immeidately and top with sesame seeds, sliced shallot (spring onion) and chilli oil (optional).