Tofu, chilli and Udon noodle stir-fry

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Tofu, chilli and Udon noodle stir-fry 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

I x 297 g packet Morinaga firm Tofu (drained and cubed)
3 tablespoons soy
2 cloves garlic (crushed)
1 small bird’s eye chilli (sliced thin)
1 packet Hakubaku organic udon noodles (cooked)
3 tablespoons peanut oil
1 medium brown onion (sliced)
2 cups cabbage (shredded)
1 cup bean sprouts
2 tablespoon sesame oil
4 spring onions (cross cut)

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Recipe By: Hakubaku

Serves 4 adults


Great vegie option - and as hot as you like it to be


Drain the tofu and cut into neat 1 cm dice. Place into a bowl with the soy, garlic and chilli and allow to marinade for 10 minutes. Strain out from the marinade and brown in a hot wok with the peanut oil. Carefully remove and set aside.

Throw the onions into the hot wok and cook for 20 seconds. Then add in the cabbage and bean sprouts. Toss well and add in the sesame oil, noodles and the left over marinade.

Add in the sliced spring onions and tofu toss well and serve.

Preparation time 10 minutes
Cooking time 6 minutes
Serves 4