A comforting bowl of silky glass noodles served in a deeply flavourful, spicy broth. Tender cubes of tofu soak up the rich, aromatic broth, while the delicate noodles add a light, satisfying texture. Each spoonful delivers warmth and gentle heat, balanced with savoury depth and a soothing finish. Perfect for cozy evenings or whenever you’re craving something nourishing with a kick.
Serving guide
Choose your portion size.
OODLES OF NOODLES
Boil a full kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
QUICK PICKLE
In a bowl, combine the pickling liquid, a splash of water, and seasoning. Set 1 tbsp aside for the soup. Toss through the daikon, then set aside to pickle.
BEAUTIFUL BROTH
Place a pan over medium heat with a drizzle of oil. When hot, fry the mushrooms until deep brown and caramelised, 6-8 minutes (shifting occasionally). Add the black bean chilli sauce and the garlic. Fry until fragrant, 1-2 minutes. Add the soy sauce, ½ [all]|#7DA0D7 the stock, tofu, and 200ml [400ml]|#7DA0D7 of water. Gently simmer, until slightly reduced, 5-6 minutes (stirring occasionally). Mix in the noodles, remove from the heat, add some of the pickling liquid (to taste) and season if necessary.
WHAT A MEAL
Bowl up a generous helping of the noodle and mushroom broth. Drizzle over the chilli oil (to taste) and garnish with chives. Serve the pickled daikon and onion on the side and dig in, Chef!
Rice Vermicelli Noodles - 50g
Pickling Liquid - 40ml
Daikon Rounds - 30g
Button Mushrooms - 65g
Black Bean Chilli Sauce - 15ml
Garlic Clove - 1
Low Sodium Soy Sauce - 30ml
Vegetable Stock Sachet - 1
Non-GMO Tofu - 110g
Banhoek Chilli Oil - 10ml
Fresh Chives - 3g
Pickled Onions - 20g
OODLES OF NOODLES
Boil a full kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
QUICK PICKLE
In a bowl, combine the pickling liquid, a splash of water, and seasoning. Set 1 tbsp aside for the soup. Toss through the daikon, then set aside to pickle.
BEAUTIFUL BROTH
Place a pan over medium heat with a drizzle of oil. When hot, fry the mushrooms until deep brown and caramelised, 6-8 minutes (shifting occasionally). Add the black bean chilli sauce and the garlic. Fry until fragrant, 1-2 minutes. Add the soy sauce, ½ [all]|#7DA0D7 the stock, tofu, and 200ml [400ml]|#7DA0D7 of water. Gently simmer, until slightly reduced, 5-6 minutes (stirring occasionally). Mix in the noodles, remove from the heat, add some of the pickling liquid (to taste) and season if necessary.
WHAT A MEAL
Bowl up a generous helping of the noodle and mushroom broth. Drizzle over the chilli oil (to taste) and garnish with chives. Serve the pickled daikon and onion on the side and dig in, Chef!
Rice Vermicelli Noodles - 100g
Pickling Liquid - 80ml
Daikon Rounds - 60g
Button Mushrooms - 125g
Black Bean Chilli Sauce - 30ml
Garlic Clove - 1
Low Sodium Soy Sauce - 60ml
Vegetable Stock Sachet - 1
Non-GMO Tofu - 220g
Banhoek Chilli Oil - 20ml
Fresh Chives - 5g
Pickled Onions - 40g
OODLES OF NOODLES
Boil a full kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
QUICK PICKLE
In a bowl, combine the pickling liquid, a splash of water, and seasoning. Set 1 tbsp aside for the soup. Toss through the daikon, then set aside to pickle.
BEAUTIFUL BROTH
Place a pan over medium heat with a drizzle of oil. When hot, fry the mushrooms until deep brown and caramelised, 8-10 minutes (shifting occasionally). Add the black bean chilli sauce and the garlic. Fry until fragrant, 2-3 minutes. Add the soy sauce, 1½ [all]|#7DA0D7 the stock, tofu, and 600ml [800ml]|#7DA0D7 of water. Gently simmer, until slightly reduced, 8-10 minutes (stirring occasionally). Mix in the noodles, remove from the heat, add some of the pickling liquid (to taste) and season if necessary.
WHAT A MEAL
Bowl up a generous helping of the noodle and mushroom broth. Drizzle over the chilli oil (to taste) and garnish with chives. Serve the pickled daikon and onion on the side and dig in, Chef!
Rice Vermicelli Noodles - 150g
Pickling Liquid - 120ml
Daikon Rounds - 90g
Button Mushrooms - 190g
Black Bean Chilli Sauce - 45ml
Garlic Cloves - 2
Low Sodium Soy Sauce - 90ml
Vegetable Stock Sachets - 2
Non-GMO Tofu - 330g
Banhoek Chilli Oil - 30ml
Fresh Chives - 8g
Pickled Onions - 60g
OODLES OF NOODLES
Boil a full kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
QUICK PICKLE
In a bowl, combine the pickling liquid, a splash of water, and seasoning. Set 1 tbsp aside for the soup. Toss through the daikon, then set aside to pickle.
BEAUTIFUL BROTH
Place a pan over medium heat with a drizzle of oil. When hot, fry the mushrooms until deep brown and caramelised, 8-10 minutes (shifting occasionally). Add the black bean chilli sauce and the garlic. Fry until fragrant, 2-3 minutes. Add the soy sauce, 1½ [all]|#7DA0D7 the stock, tofu, and 600ml [800ml]|#7DA0D7 of water. Gently simmer, until slightly reduced, 8-10 minutes (stirring occasionally). Mix in the noodles, remove from the heat, add some of the pickling liquid (to taste) and season if necessary.
WHAT A MEAL
Bowl up a generous helping of the noodle and mushroom broth. Drizzle over the chilli oil (to taste) and garnish with chives. Serve the pickled daikon and onion on the side and dig in, Chef!
Rice Vermicelli Noodles - 200g
Pickling Liquid - 160ml
Daikon Rounds - 120g
Button Mushrooms - 250g
Black Bean Chilli Sauce - 60ml
Garlic Cloves - 2
Low Sodium Soy Sauce - 125ml
Vegetable Stock Sachets - 2
Non-GMO Tofu - 440g
Banhoek Chilli Oil - 40ml
Fresh Chives - 10g
Pickled Onions - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R110.91
for 4 servings · R27.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
-
Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
-
Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Vegetable Stock Sachets needs 2Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Banhoek Chilli Oil
- Low Sodium Soy Sauce
- Daikon Rounds
- Rice Vermicelli Noodles
- Black Bean Chilli Sauce
- Non-GMO Tofu
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sautéed Mushroom & Tofu Noodles?
The preparation time for Sautéed Mushroom & Tofu Noodles with pickled veg & chilli oil is between 25 and 45 minutes.
What is the total time required to make Sautéed Mushroom & Tofu Noodles with pickled veg & chilli oil?
The total time required to make Sautéed Mushroom & Tofu Noodles with pickled veg & chilli oil is between 30 and 50 minutes.
How many servings does Sautéed Mushroom & Tofu Noodles provide?
4 servings
What are the main ingredients in Sautéed Mushroom & Tofu Noodles?
Banhoek Chilli Oil, Black Bean Chilli Sauce, Button Mushrooms, Daikon Rounds, Fresh Chives, Garlic Clove, Garlic Cloves, Low-Sodium Soy Sauce, Non-GMO Tofu, Pickled Onions, Pickling Liquid, Rice Vermicelli Noodles, Vegetable Stock Sachet, Vegetable Stock Sachets
What is the nutritional information of Sautéed Mushroom & Tofu Noodles?
Calories: 484, Carbs: 68 grams, Fat: grams, Protein: 21.4 grams, Sugar: 16 grams, Salt: 2413 grams
How do I prepare Sautéed Mushroom & Tofu Noodles?
WHAT A MEAL: Bowl up a generous helping of the noodle and mushroom broth. Drizzle over the chilli oil (to taste) and garnish with chives. Serve the pickled daikon and onion on the side and dig in, Chef! BEAUTIFUL BROTH: Place a pan over medium heat with a drizzle of oil. When hot, fry the mushrooms until deep brown and caramelised, 6-8 minutes (shifting occasionally). Add the black bean chilli sauce and the garlic. Fry until fragrant, 1-2 minutes. Add the soy sauce, ½ [all]|#7DA0D7 the stock, tofu, and 200ml [400ml]|#7DA0D7 of water. Gently simmer, until slightly reduced, 5-6 minutes (stirring occasionally). Mix in the noodles, remove from the heat, add some of the pickling liquid (to taste) and season if necessary. QUICK PICKLE: In a bowl, combine the pickling liquid, a splash of water, and seasoning. Set 1 tbsp aside for the soup. Toss through the daikon, then set aside to pickle. OODLES OF NOODLES: Boil a full kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
What should be prepared from my kitchen to make Sautéed Mushroom & Tofu Noodles?
Banhoek Chilli Oil, Black Bean Chilli Sauce, Button Mushrooms, Daikon Rounds, Fresh Chives, Garlic Clove, Garlic Cloves, Low-Sodium Soy Sauce, Non-GMO Tofu, Pickled Onions, Pickling Liquid, Rice Vermicelli Noodles, Vegetable Stock Sachet, Vegetable Stock Sachets
How many calories does Sautéed Mushroom & Tofu Noodles have?
484 calories
How much fat content does Sautéed Mushroom & Tofu Noodles have?
grams