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. 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.
10 Minute Leftover Roast Vegetable Stir Fry
Ingredients
Sauce
- 1/2 cup vegetable broth or water (120 ml)
- 1/4 cup soy sauce (60 ml)
- 4 cloves garlic minced
- 1 tsp fresh ginger grated (5ml)
- 2 tbsp brown sugar (26g)
- 1 tbsp sesame oil (15ml)
- 1 tbsp cornstarch (15g)
- 1/2 tbsp rice wine vinegar (7.5ml)
- 1/2 tsp ground black pepper (2.5g)
Stir Fry
- vegetable oil
- 10 ounces dry ramen noodles (290g)
- 12 ounces extra firm tofu cubed (350g)
- 26 ounces leftover roasted vegetables (750g)
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).
Hong Nguyen says
Really enjoyed, thumbs up.