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Spicy Garlic Wok Noodles

40 min

Meal

This is a new and improved update on our favourite spicy garlic wok noodles! It's loaded with veggies, and is an ultra-flexible recipe. Change up the veggies based on what you have in the fridge - green beans, cabbage, carrots, mushrooms, or bean sprouts - they all work great!

Servings

Total

40 min

Prep

15 min

Cook

25 min

Contains

Soy symbol

soy

Gluten symbol

gluten

Swap out

Sesame symbol

sesame

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

Crispy tofu

Stir fry

  • 6.5 oz (185 g)
    quick-cooking ramen noodles
  • ½ Tbsp (7 mL)
    sesame oil
  • 3
    shallots, minced
  • 5
    cloves garlic, minced
  • ½
    head broccoli, cut into bite-sized florets
  • ½ cup (120 mL)
    boiling water
  • 1 cup (149 g)
    cherry tomatoes
  • 1
    red bell pepper, minced
  • 2½ Tbsp (37 mL)
    dark soy sauce
  • 1 Tbsp (15 mL)
  • 1 Tbsp (15 mL)
    sambal oelek

Optional garnish

  • sliced green onion
  • toasted sesame seeds
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Directions

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  1. To a large pan on high heat, add the oil. When hot, add the tofu cubes. Stir every few minutes to ensure the tofu cooks evenly on all sides, but careful to not over-stir as this can cause the tofu to crumble. When lightly golden on all sides, add the ketjap, toss to coat, and remove from the heat.
  2. To a large bowl or pot, add the ramen noodles and pour boiling water over top. Cover with a lid and let sit to soften for 4 - 5 minutes. We ideally want to drain when the noodles are 2 minutes away from being al dente. If using noodles that are not quick-cooking, simply cook according to the package instructions, and drain 2 minutes before they are fully cooked. Run the noodles under cold water once drained.
  3. To another large pan or wok on medium-high heat, add the sesame oil. Then add the shallots and garlic, and cook until golden, about 4 - 5 minutes. Then transfer this all to a plate.
  4. Returning the same pan to the heat, add the water and broccoli, and cook partially covered for 2 - 3 minutes so that the broccoli steams. Then drain.
  5. Returning the pan to the heat, add the drained noodles, the cooked shallot and garlic mixture, the steamed broccoli, along with the bell pepper, cherry tomatoes, soy sauce, ketjap, and sambal. Toss everything to coat, and continue to cook until the noodles are fully cooked and everything is heated through.
  6. Serve in your favourite bowls, top with desired garnish, and enjoy!

Notes

  • * Ketjap is a slightly thick, sweetened soy sauce commonly used in Indonesian cuisine.

Storage

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 46%

quick-cooking ramen noodles

Proteins 10%

extra firm tofu

Fruits & Veggies 44%

shallot

clove garlic

head broccoli

cherry tomatoes

red bell pepper

Calcium

extra firm tofu

Fat

vegetable oil

sesame oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post


zoe - April 14, 2021, 2:08 p.m.

love it!

PUL Team - April 16, 2021, 6:50 p.m.

Thank you, Zoe!