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Carrot Noodle Stir Fry


Carrot Noodle Stir Fry

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This recipe combines two of my obsessions: spiralizing vegetables and stir-frying! I love spiralizing because it forces me and my family to eat more vegetables, and I love stir frying because it’s super-easy and quick, and it only requires one pot or wok so there are fewer dishes for my husband to clean up after dinner! These carrot noodles are a bit on the sweeter side compared to zucchini noodles, but stir-frying them means they retain more nutrients than they would with any other cooking technique.
Servings: 6
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes


  • 1 pound tofu, (extra-firm, cut into bite-size pieces)
  • 4 teaspoons vegetable oil, (divided)
  • 1 teaspoon sesame or peanut oil
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 3 tablespoons soy sauce or gluten-free soy sauce, (divided)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon ginger, (sliced)
  • 6 carrots, (medium-sized, spiralized into long noodles or julienned)
  • 2 scallions, (cut into 1-inch lenths)
  • 2 handfuls baby spinach
  • 1/2 cup cashews, (dry roasted, for garnish)


  • In a bowl, combine tofu with 2 teaspoons sesame or peanut oil, cornstarch, honey, 2 tablespoons soy sauce, and crushed red pepper flakes, then set aside to marinate for 30 minutes (or up to 24 hours).  
  • Heat 2 tablespoons of oil in a wok or skillet over medium heat. 
  • Add ginger and fry until fragrant and slightly crisp (about 1-2 minutes). 
  • Add marinated tofu all in 1 layer and allow to sear on one side for 1 minute.
  • Once seared, stir fry tofu for a few seconds and then add carrot noodles. 
  • Stir fry for another 1-2 minutes then add additional tablespoon soy sauce and scallions. 
  • Stir fry for another 1 minute then add baby spinach.
  • Stir in spinach until just wilted (a few seconds). 
  • Top with more chopped scallions if desired and garnish with cashews.