This 10-minute stir-fry will give leftover roast vegetables a flavor makeover. It is vegan-friendly and perfect for the holidays.
How to Make Leftover Stir-Fry
Making this leftover stir fry with your roast vegetables is so easy, and it only takes 10 minutes. I made this recipe with the post-Christmas period in mind. You know when it’s day 3 of eating leftovers, and you’re so sick of the same flavors of rosemary and thyme? This stir fry saves the day and gives those leftover veggies a new Chinese-inspired flavor profile.
Step one: make the stir-fry sauce by combining all ingredients in a jar. Pop on the lid and shake well to combine.
Step two: heat vegetable oil in a large fry pan, then add the tofu. Fry on all sides until golden. Add in the roast veggies and stir for a couple of minutes, allowing them to heat through.
Step three: add in cooked noodles and stir fry sauce. Gently mix so the noodles don’t break. Cook for a couple of minutes until the sauce has thickened slightly.
Step four: that’s it! Serve in bowls and garnish with sliced spring onion and sesame seeds.
Pro tip: if the ramen you bought has a seasoning sachet, you can also add that to the stir-fry for extra flavor. Add gradually, though, and taste test as it can end up quite salty.
I hope you enjoy this super easy leftover stir-fry. If you’re looking for other creative ways to eat more veggies, and leave none to waste in your fridge, then be sure to check out this Vegetable Hash or these Curry Pasties recipe. Let me know what combination of vegetables you used in the comments below and how it turned out for you! For a sweet finish, don’t forget to check out my favorite dessert recipes dairy free chocolate chip muffins perfectly complement any meal.
If you’re looking for easier meals, be sure to try cucumber gazpacho, snack on fried olives and some of my most popular recipes like Mushroom Stroganoff, Tofu Cutlets, Vegan Mac n Cheese. You can also try this quick and cozy Dumpling Soup recipe.
Leftover Roast Vegetable Stir Fry
Ingredients
Sauce
- 1/2 cup vegetable broth or water; approx. 120ml
- 1/4 cup soy sauce approx. 60ml
- 4 cloves garlic minced
- 1 tsp fresh ginger grated; approx. 5ml or 5g
- 2 tbsp brown sugar packed; approx. 26g
- 1 tbsp sesame oil approx. 15ml
- 1 tbsp cornstarch approx. 15g
- 1/2 tbsp rice wine vinegar approx. 7.5ml
- 1/2 tsp ground black pepper approx. 2.5g
Stir Fry
- 10 oz ramen noodles (dry) approx. 290g; any Asian-style noodle
- 12 oz extra-firm tofu cubed; approx. 350g; pressed
- 26 oz leftover roasted vegetables assorted; approx. 750g
- 1 tbsp vegetable oil for stir-frying
To serve
- sesame seeds for serving
- green onion sliced; optional
- chili oil optional
Instructions
- In a jar or small bowl, combine the vegetable broth, soy sauce, garlic, ginger, brown sugar, sesame oil, cornstarch, rice vinegar, and black pepper. Shake or whisk until smooth. Set aside.
- Bring a pot of water to a boil and cook the ramen noodles according to package instructions, reducing the cook time by 1 minute. Drain and set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 4–5 minutes, turning occasionally, until golden brown.
- Add the leftover roasted vegetables to the pan and stir-fry for 1 minute. Pour in the prepared sauce and stir gently to coat. Let simmer for 2–3 minutes, until the sauce thickens slightly.
- Add the drained noodles to the pan and toss gently until everything is well combined and heated through. Remove from heat.
- Divide between bowls and top with sesame seeds, sliced green onion, and a drizzle of chili oil if using. Serve immediately.
Hong Nguyen says
Really enjoyed, thumbs up.
Tine says
loved how it used up left over veggies! turned out way better than i expected.
Tine says
just threw it all together and it worked so well!! love that i can use any veggies and it still turns out delicious.