Carrot Noodle Stir Fry


Carrot Noodle Stir Fry

This recipe combines two of my obsessions: spiralizing vegetables and stir frying! I love spiralizing because it forces me and 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.

  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Allergens: Soy, Tree Nuts
  • Servings: 6


  • 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 (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)


  1. In 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).  

  2. Heat 2 tablespoons of oil in wok or skillet over medium heat. 

  3. Add ginger and fry until fragrant and slightly crisp (about 1-2 minutes). 

  4. Add marinated tofu all in 1 layer and allow to sear on one side for 1 minute.

  5. Once seared, stir fry tofu for few seconds and then add carrot noodles. 

  6. Stir fry for another 1-2 minutes then add additional tablespoon soy sauce and scallions. 

  7. Stir fry for another 1 minute then add baby spinach.

  8. Stir in spinach until just wilted (few seconds). 

  9. Top with more chopped scallions if desired and garnish with cashews.