Name: Viral Summer Stir-Fry: Smoky Wok-Hei Veggie Noodle Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz dried rice noodles; 2 tbsp neutral oil (e.g. grapeseed or canola); 1 block (14 oz) extra-firm tofu, pressed and cut into cubes; 1 red bell pepper, thinly sliced; 1 small zucchini, halved lengthwise and sliced; 1 cup snap peas, trimmed; 1 cup shiitake mushrooms, sliced; 4 scallions, cut into 2-inch pieces; 3 cloves garlic, thinly sliced; 1-inch piece fresh ginger, peeled and julienned; 1/4 cup low-sodium soy sauce (or tamari for gluten-free); 2 tbsp rice vinegar; 1 tbsp maple syrup; 1 tsp toasted sesame oil; 1/4 tsp red pepper flakes (optional); 1 tbsp sesame seeds; 1/4 cup fresh cilantro leaves (for garnish); Lime wedges, for serving

Viral Summer Stir-Fry: Smoky Wok-Hei Veggie Noodle Bowl

CrushedLemon1034

Capturing the viral buzz of unforgettable summer nights, this wok-fired noodle bowl channels the drama of the unexpected—bold, colorful, and impossible to ignore! Inspired by the theatrical 'kiss cam' moment, every bite delivers a contrast of smoky wok-hei, crispy golden tofu, and bright, fresh California produce. Quick-cooked over high heat, the vegetables stay crisp and vibrant, while the tangy-sweet sauce clings to chewy rice noodles. Finished with sesame, cilantro, and a squeeze of lime, this dish is perfect for sharing with friends—even if you’re keeping a few secrets!

Ingredients

Instructions

Cook the rice noodles according to package directions. Drain, rinse under cold water, and set aside.
Heat your wok or a large skillet over high heat until it’s smoking hot. Add 1 tbsp neutral oil and swirl to coat.
Add tofu cubes in a single layer. Let them sear undisturbed for 2-3 minutes until golden, then toss and continue cooking until crispy on most sides. Remove tofu and set aside.
Add remaining 1 tbsp oil to the wok. Add garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Add bell pepper, zucchini, mushrooms, and snap peas. Stir-fry, tossing constantly with a scooping motion, for 3-4 minutes until vegetables are vibrant and just tender but still crisp.
Return tofu to the wok. Pour in soy sauce, rice vinegar, maple syrup, and red pepper flakes if using. Toss to coat everything evenly. Add noodles and toss thoroughly to combine and heat through, 1-2 minutes.
Remove from heat. Drizzle with toasted sesame oil and sprinkle with sesame seeds and green scallion tops.
Divide among bowls. Garnish with fresh cilantro and serve with lime wedges for squeezing.