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Honey Soy Tofu Stir-Fry Noodles
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Honey Soy Tofu Stir-Fry Noodles

Nothing can beat a simple homemade tofu noodle stir-fry on nights where time is short and tummies are empty. It’s easy, meat-free and flavour-packed!

Makes 4
Prep Time 15 mins
Cook Time 10 mins
Easy As
Ingredients
180 g dried Udon noodles
300 - 400 g firm tofu
1 Tbsp sesame oil
1 small red onion, sliced lengthwise
1 clove garlic, crushed
1 tsp fresh ginger, finely grated
1 medium carrot, cut into thin matchstick pieces
100 g shitake mushrooms, sliced*
1 courgette, thinly sliced
2 heads bok choy, trimmed, washed and chopped
¼ cup Wattie's Creations Soy and Honey Sauce
2 Tbsp Wattie's Creations Sweet Chilli Sauce
2 Tbsp water
To garnish:
Fresh coriander leaves
Fresh red chillies, thinly sliced

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Cook the Udon noodles in plenty of boiling water according to packet instructions. Drain and rinse under cold water.**
Step 2
Pat the tofu dry with paper towels and cut into ½ cm slices.
Step 3
While the noodles are cooking, heat a dash of oil in a wok or frying pan. Add tofu and stir-fry until lightly golden. Remove from the pan and set aside.
Step 4
Add sesame oil to the pan. Add onion, garlic and ginger and stir-fry over a medium low heat until onion starts to soften. Add carrot and mushrooms and stir-fry for 2 minutes, then add courgette and bok choy. Stir-fry until vegetables are wilted. Return tofu to the pan. Pour over Wattie's Creations Soy and Honey Sauce, Wattie's Creations Sweet Chilli Sauce and water. Add prepared noodles and toss together until hot. Serve garnished with fresh coriander leaves and red chillies.
Tips
Swap It Out
*Replace shitake mushrooms with button mushrooms if wished.
Replace tofu with chicken strips if wished - cooking time will increase, make sure chicken is cooked before removing from the pan as per step 2.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
180 g dried Udon noodles
300 - 400 g firm tofu
1 Tbsp sesame oil
1 small red onion, sliced lengthwise
1 clove garlic, crushed
1 tsp fresh ginger, finely grated
1 medium carrot, cut into thin matchstick pieces
100 g shitake mushrooms, sliced*
1 courgette, thinly sliced
2 heads bok choy, trimmed, washed and chopped
¼ cup Wattie’s Creations Soy and Honey Sauce
2 Tbsp Wattie’s Creations Sweet Chilli Sauce
2 Tbsp water
Fresh coriander leaves
Fresh red chillies, thinly sliced
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Honey Soy Tofu Stir-Fry Noodles
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