
Spicy Garlic Wok Noodles
40 min
Meal
Servings
Total
40 minPrep
15 minCook
25 minContains
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Ingredients
Crispy tofu
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1 Tbsp (15 mL)vegetable oil
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11.4 oz (325 g)extra firm tofu, pressed, cut into 1 cm cubes
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Stir fry
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6.5 oz (185 g)quick-cooking ramen noodles
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½ Tbsp (7 mL)sesame oil
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3shallots, minced
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5cloves garlic, minced
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½head broccoli, cut into bite-sized florets
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½ cup (120 mL)boiling water
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1 cup (149 g)cherry tomatoes
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1red bell pepper, minced
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2½ Tbsp (37 mL)dark soy sauce
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1 Tbsp (15 mL)sambal oelek
Optional garnish
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sliced green onion
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toasted sesame seeds
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Store in an airtight container in the fridge for up to three days.
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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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