How to Make Rainbow Veggie Stir Fry

Photo by Tiago Pedro on Unsplash

This colorful, crunchy recipe is a great way of getting your RDA of veggies. With tofu, cashews, broccoli, carrots, bell peppers, and more, our Rainbow Veggie Stir Fry is packed with goodness.

It uses just one pack of ready-to-wok noodles between two servings, lowering your intake of simple carbs and upping your intake of pure plant-powered nourishment.


  • 1 pack ready-to-wok udon noodles
  • 1 pack tofu, drained, pressed and cubed
  • 1/2 cup raw cashews
  • 2 bell peppers in different colors, cut into strips
  • 2 carrots, peeled and cut into matchsticks
  • 1 small broccoli, broken into florets
  • 1 red onion, finely sliced
  • 1/4 cup sesame seeds
  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons cornflour
  • Sriracha for the top


  1. Heat a large wok over a medium heat and add a drizzle of neutral oil. Add the tofu and stir fry for a few minutes until the edges are golden and crispy.
  2. Add the cashews and all the veggies and stir fry until they are tender but still with a bit of crunch.
  3. Break up the noodles and add to the wok, along with the sesame seeds and combine well.
  4. In a small bowl, combine the soy sauce, sesame oil, and corn flour and add to the wok, along with a splash of water.
  5. Heat over a high heat for a further few minutes, making sure to constantly rotate the stir fry so it doesn’t stick to the bottow.
  6. Divide between two bowls and top with a squiggle of sriracha.
  7. Enjoy!