Photo by Taryn Elliott on Pexels
Asian Sesame Noodle Bowl with Crispy Tofu & Pak Choi
Fried tofu and pak choi tossed with egg noodles, stirred with garlic and ginger, dressed in soy and rice vinegar.
- 280 g firm tofu
- 150 g egg noodles
- 200 g pak choi
- 40 ml sesame oil
- 3 tbsp soy sauce
- 20 ml rice vinegar
- 15 g ginger, grated
- 3 clove garlic cloves, minced
- 40 g spring onions
- 20 g sesame seeds
- 2 g chilli flakes
- 2 tbsp vegetable oil for frying
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Press the tofu between kitchen paper to remove excess moisture, then cut into 2cm cubes.
- Step 2
Step 2: Heat the vegetable oil in a large frying pan over medium-high heat. Once hot, add the tofu cubes in a single layer and fry for 3-4 minutes per side until golden and crispy. Remove and set aside.
- Step 3
Step 3: Cook the egg noodles according to packet instructions, drain, and set aside.
- Step 4
Step 4: In the same pan, add 1 tablespoon of sesame oil. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
- Step 5
Step 5: Add the pak choi to the pan and stir-fry for 2-3 minutes until tender-crisp. Remove and set aside.
- Step 6
Step 6: In a small bowl, whisk together the remaining sesame oil, soy sauce, rice vinegar, and chilli flakes to create the dressing.
- Step 7
Step 7: In a large bowl, combine the cooked noodles, crispy tofu, and pak choi. Pour the dressing over and toss well.
- Step 8
Step 8: Divide between two bowls, garnish with sliced spring onions and sesame seeds, and serve immediately.
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