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
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
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
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!
Frequently Asked Questions
What is the preparation time for Hawker-style Tofu Noodles?
The preparation time for Hawker-style Tofu Noodles with tofu, peanuts & teriyaki sauce is between 35 and 50 minutes.
What is the total time required to make Hawker-style Tofu Noodles with tofu, peanuts & teriyaki sauce?
The total time required to make Hawker-style Tofu Noodles with tofu, peanuts & teriyaki sauce is between 45 and 60 minutes.
How many servings does Hawker-style Tofu Noodles provide?
4 servings
What are the main ingredients in Hawker-style Tofu Noodles?
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
What is the nutritional information of Hawker-style Tofu Noodles?
Calories: 623, Carbs: 80 grams, Fat: grams, Protein: 30.7 grams, Sugar: 21.3 grams, Salt: 1874 grams
How do I prepare Hawker-style Tofu Noodles?
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: 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. 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. 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.
What should be prepared from my kitchen to make Hawker-style Tofu Noodles?
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
How many calories does Hawker-style Tofu Noodles have?
623 calories
How much fat content does Hawker-style Tofu Noodles have?
grams
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