A comforting bowl of silky glass noodles served in a deeply flavorful, 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.
Sautéed Mushroom & Tofu Noodles
Sautéed Mushroom & Tofu Noodles
with pickled veg & chilli oil
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Banhoek Chilli Oil
- Black Bean Chilli Sauce
- Button Mushrooms
- Daikon Rounds
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- Low-Sodium Soy Sauce
- Non-GMO Tofu
- Onion
- Onions
- Pickling Liquid
- Rice Vermicelli Noodles
- Vegetable Stock Sachet
- Vegetable Stock Sachets
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
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 and a ¼ of the Onion (to taste), 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 remaining Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the black bean paste 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 veg on the side and dig in Chef!
Rice Vermicelli Noodles - 50g
Pickling Liquid - 40ml
Daikon Rounds - 30g
Onion - 1
Button Mushrooms - 100g
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
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 and a ¼ of the Onion (to taste), 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 remaining Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the black bean paste 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 veg on the side and dig in Chef!
Rice Vermicelli Noodles - 100g
Pickling Liquid - 80ml
Daikon Rounds - 60g
Onion - 1
Button Mushrooms - 200g
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
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 and a ¼ of the Onion (to taste), 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 remaining Onion and fry until soft, 7-8 minutes (shifting occasionally). Add the black bean paste 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 veg on the side and dig in Chef!
Rice Vermicelli Noodles - 150g
Pickling Liquid - 120ml
Daikon Rounds - 90g
Onions - 2
Button Mushrooms - 300g
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
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 and a ¼ of the Onion (to taste), 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 remaining Onion and fry until soft, 7-8 minutes (shifting occasionally). Add the black bean paste 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 veg on the side and dig in Chef!
Rice Vermicelli Noodles - 200g
Pickling Liquid - 160ml
Daikon Rounds - 120g
Onions - 2
Button Mushrooms - 400g
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
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, Onion, Onions, Pickling Liquid, Rice Vermicelli Noodles, Vegetable Stock Sachet, Vegetable Stock Sachets
What is the nutritional information of Sautéed Mushroom & Tofu Noodles?
Calories: 555, Carbs: 81 grams, Fat: grams, Protein: 23.6 grams, Sugar: 21.6 grams, Salt: 2227 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 veg 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 remaining onion and fry until soft, 5-6 minutes (shifting occasionally). Add the black bean paste 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 and a ¼ of the onion (to taste), 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, Onion, Onions, Pickling Liquid, Rice Vermicelli Noodles, Vegetable Stock Sachet, Vegetable Stock Sachets
How many calories does Sautéed Mushroom & Tofu Noodles have?
555 calories
How much fat content does Sautéed Mushroom & Tofu Noodles have?
grams
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