Imagine a bowl of steaming noodles, swimming with green peppers and pak choi, slabs of tofu on top, and pickled radish rounds poking through. A sprinkle of fresh coriander, spring onion, and a squeeze of fresh lemon finish off this incredible dish. Tuck in, it’s all yours!
Hawker-style Tofu Noodles
Hawker-style Tofu Noodles
with tofu, peanuts & teriyaki sauce
Hands on Time: 35 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Egg Noodles
- Fresh Coriander
- Green Bell Pepper
- Green Bell Peppers
- Hawker Sauce
- Lemon
- Lemons
- Low-Sodium Soy Sauce
- Non-GMO Tofu
- Pak Choi
- Peanuts
- Radish
- Rice Wine Vinegar
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
EGG NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
PEANUTS & PICKLE
In a small bowl, combine the radish rounds, the vinegar, a splash of cold water, some salt and a sweetener to taste. Mix and set aside to pickle.
GREEN GOODNESS
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Set aside.
TASTY TOFU
Return the pan to a high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side until crispy. Remove from the heat and cover to keep warm.
NEARLY THERE…
Return the pan to a medium heat with another drizzle of oil. When hot, fry the pak choi stems, the white spring onion slices, and the pepper strips for 2-3 minutes until slightly softened. Add the hawker sauce and the soy sauce. Simmer for 1-2 minutes until combined. Lower the heat and add the egg noodles, pak choi leaves, and a splash of water. Mix for 1-2 minutes until wilted and combined. Season to taste.
TOFU NOODLE HEAVEN!
Bowl up a generous amount of the saucy noodles and veg. Top with the tofu slabs. Garnish with spring onion greens and chopped coriander. Scatter over the pickled radish rounds and the chopped peanuts. Squeeze over some lemon juice. There you have it!
Egg Noodles - 1 cake
Radish - 20g
Rice Wine Vinegar - 15ml
Pak Choi - 100g
Non-GMO Tofu - 110g
Spring Onion - 1
Green Bell Pepper - 1
Hawker Sauce - 30ml
Low Sodium Soy Sauce - 15ml
Fresh Coriander - 4g
Peanuts - 25g
Lemon - 1
EGG NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
PEANUTS & PICKLE
In a small bowl, combine the radish rounds, the vinegar, a splash of cold water, some salt and a sweetener to taste. Mix and set aside to pickle.
GREEN GOODNESS
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Set aside.
TASTY TOFU
Return the pan to a high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side until crispy. Remove from the heat and cover to keep warm.
NEARLY THERE…
Return the pan to a medium heat with another drizzle of oil. When hot, fry the pak choi stems and the white spring onion slices, and the pepper strips for 2-3 minutes until slightly softened. Add the hawker sauce and the soy sauce. Simmer for 1-2 minutes until combined. Lower the heat and add the egg noodles, pak choi leaves, and a splash of water. Mix for 1-2 minutes until wilted and combined. Season to taste.
TOFU NOODLE HEAVEN!
Bowl up a generous amount of the saucy noodles and veg. Top with the tofu slabs. Garnish with spring onion greens and chopped coriander. Scatter over the pickled radish rounds and the chopped peanuts. Squeeze over some lemon juice. There you have it!
Egg Noodles - 2 cakes
Radish - 40g
Rice Wine Vinegar - 30ml
Pak Choi - 200g
Non-GMO Tofu - 220g
Spring Onions - 2
Green Bell Peppers - 2
Hawker Sauce - 60ml
Low Sodium Soy Sauce - 30ml
Fresh Coriander - 8g
Peanuts - 50g
Lemon - 1
EGG NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
PEANUTS & PICKLE
In a small bowl, combine the radish rounds, the vinegar, a splash of cold water, some salt and a sweetener to taste. Mix and set aside to pickle.
GREEN GOODNESS
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Set aside.
TASTY TOFU
Return the pan to a high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side until crispy. You may need to do this step in batches. Remove from the heat and cover to keep warm.
NEARLY THERE…
Return the pan to a medium heat with another drizzle of oil. When hot, fry the pak choi stems and the white spring onion slices, and the pepper strips for 2-3 minutes until slightly softened. Add the hawker sauce and the soy sauce. Simmer for 1-2 minutes until combined. Lower the heat and add the egg noodles, pak choi leaves, and a splash of water. Mix for 1-2 minutes until wilted and combined. Season to taste.
TOFU NOODLE HEAVEN!
Bowl up a generous amount of the saucy noodles and veg. Top with the tofu slabs. Garnish with spring onion greens and chopped coriander. Scatter over the pickled radish rounds and the chopped peanuts. Squeeze over some lemon juice. There you have it!
Egg Noodles - 3 cakes
Radish - 60g
Rice Wine Vinegar - 45ml
Pak Choi - 300g
Non-GMO Tofu - 330g
Spring Onions - 3
Green Bell Peppers - 3
Hawker Sauce - 90ml
Low Sodium Soy Sauce - 45ml
Fresh Coriander - 12g
Peanuts - 75g
Lemons - 2
EGG NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
PEANUTS & PICKLE
In a small bowl, combine the radish rounds, the vinegar, a splash of cold water, some salt and a sweetener to taste. Mix and set aside to pickle.
GREEN GOODNESS
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Set aside.
TASTY TOFU
Return the pan to a high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side until crispy. You may need to do this step in batches. Remove from the heat and cover to keep warm.
NEARLY THERE…
Return the pan to a medium heat with another drizzle of oil. When hot, fry the pak choi stems and the white spring onion slices, and the pepper strips for 2-3 minutes until slightly softened. Add the hawker sauce and the soy sauce. Simmer for 1-2 minutes until combined. Lower the heat and add the egg noodles, pak choi leaves, and a splash of water. Mix for 1-2 minutes until wilted and combined. Season to taste.
TOFU NOODLE HEAVEN!
Bowl up a generous amount of the saucy noodles and veg. Top with the tofu slabs. Garnish with spring onion greens and chopped coriander. Scatter over the pickled radish rounds and the chopped peanuts. Squeeze over some lemon juice. There you have it!
Egg Noodles - 4 cakes
Radish - 80g
Rice Wine Vinegar - 60ml
Pak Choi - 400g
Non-GMO Tofu - 440g
Spring Onions - 4
Green Bell Peppers - 4
Hawker Sauce - 120ml
Low Sodium Soy Sauce - 60ml
Fresh Coriander - 15g
Peanuts - 100g
Lemons - 2
Woolies Products in this dish
