Name: Noodles with bok choy and tofu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 450 gram packet thin hokkien noodles; 350 gram packet firm tofu; 2 tablespoon vegetable oil; 1 red onion, thinly sliced; 200 gram button mushrooms, sliced; 1 tablespoon ginger, grated; 2 clove garlic, crushed; 1 bunch baby bok choy, stems and leaves separated, chopped; 1 red capsicum, seeded, sliced; 1/4 cup soy sauce; 1/4 cup kecap manis

Noodles with bok choy and tofu

This vegetarian stir-fry packs a protein punch with golden fried tofu.

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

450 gram packet thin hokkien noodles

350 gram packet firm tofu

2 tablespoon vegetable oil

1 red onion, thinly sliced

200 gram button mushrooms, sliced

1 tablespoon ginger, grated

2 clove garlic, crushed

1 bunch baby bok choy, stems and leaves separated, chopped

1 red capsicum, seeded, sliced

1/4 cup soy sauce

1/4 cup kecap manis

Method

1.Place noodles in a large, heatproof bowl; cover with boiling water. Set aside 10 minutes; drain and gently separate noodles.

2.Meanwhile, drain tofu and pat dry on paper towel; cut into cubes.

3.Heat oil in a wok or large frying pan on high; cook tofu 1-2 minutes each side, until golden. Drain on paper towel.

4.Reheat same pan on high; stir-fry onion and mushrooms 1-2 minutes, until onion is tender.

5.Add ginger and garlic; stir-fry 30 seconds, until fragrant. Mix bok choy stems and capsicum through; stir-fry 1 minute.

6.In a jug, combine soy and kecap manis. Add to vegetables with noodles; stir-fry 1-2 minutes.

7.Return tofu to pan with bok choy leaves; stir-fry 1 minute, until just wilted.

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