Spicy Pan-fried Noodles with Tofu

Spicy Pan-fried Noodles with Tofu

Servings: 4

Time: 30 minutes

A quick and spicy noodle dish that comes together in minutes and is likely to disappear from your plate at the same rate. Easy and super delicious. Make an extra portion and enjoy it cold next day for lunch.


  • 5 Tbsp canola oil
  • 4 Tbsp soy sauce
  • 2 Tbsp fresh lime juice
  • 1 Tbsp Sambal Oelek or Sriracha to taste
  • 3 garlic cloves finely minced
  • 3 Tbsp of cold water
  • 14 oz (400 g) extra firm tofu, pressed dry and cut into 1 inch (2,5 cm) cubes
  • salt and freshly ground pepper
  • 8 oz (225 g) Asian style noodles like Honk Kong style noodles or Yakisoba
  • 1 cup (140 g) julienned carrots
  • 1 medium sized red pepper, thinly sliced
  • 3 scallions, thinly sliced
  • 2 cups (130 g) snow peas, trimmed
  • 4 cups (120 g) spinach leaves, washed and spun dry
  • 1/2 cup cilantro or flat-leaf parsley, roughly chopped
  • lime wedges for serving


    Place tofu cubes on a board lined with paper towels. Cover tofu cubes with more paper towels and place another board on top of it. Weight it down with some veggie cans. Let it drain for about 20 minutes.

    While the tofu is draining, bring water to a boil in a large saucepan. Add the noodles and cook them halfway through about 2-3 minutes. They should be pliable but still firm in the center. They will finish cooking when they are pan fried. Remove noodles from the saucepan and place them in a colander. Rinse them under cold water briefly. Drain. Place them in a bowl with 1 tablespoon oil to prevent them sticking together.

    Whisk soy sauce, sugar, lime juice, Sambal oelek or sriracha, garlic and water in a small bowl. Set aside.

    Heat 2 tablespoons oil in a skillet over medium-heat. Add tofu cubes and fry, stirring once in a while until all sides are nicely golden brown, about 4-5 minutes. Transfer tofu to a plate lined with kitchen towels. Sprinkle with salt and pepper. Set aside.

    Add 1 tablespoon oil to the skillet. Cook carrots, red pepper, garlic and snow peas over medium-high heat stirring occasionally for 3 minutes or until the veggies are crisp-tender. Transfer them to the plate with the tofu. Keep warm.

    Add the remaining 1 tablespoon oil to the same skillet. Add the cooked noodles, tofu, carrots, red pepper, garlic, snow peas, spinach and scallions. Add the soy sauce mix and cook stirring it gently until spinach is just wilted and noodles are warmed up. Adjust seasonings to your liking and serve with extra lime wedges.

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