Thai Tofu Noodles

One of my all time favourite lunch time recipes, this Thai tofu noodle dish is packed with vegetables and loaded with protein and a whole lot of nutrients.

The measurements below usually serve one very ‘hangry’ (hungry-angry) Morgan, but could potentially serve two averagely hungry people. Like most of my recipes, you can use whatever vegetables you have available.


  • 1/2 packet Thai tofu (the brand I buy is called Soyco)
  • 1 serve/packet Singapore noodles
  • 2 baby carrots, finely sliced
  • 2-3 button mushrooms, finely sliced
  • 1 bunch bok choy, chopped
  • A handful of edamame beans
  • Chilli flakes, ginger, garlic, soy sauce, lemon juice, sesame oil (and any other seasonings you might like).



  1. Start by lightly pan frying the tofu. (I usually cook the whole packet and save half for another meal). Once crispy on both sides, put on a plate and set aside.
  2. If using frozen edamame beans, follow packet instructions to cook them.
  3. Again, follow packet instructions to prepare the Singapore noodles. Set aside.
  4. In a pan, begin by frying the carrots and mushrooms.
  5. Add chilli flakes, garlic and ginger and stir.
  6. Pop the edamame beans out of their shells and add to the pan, continuing to stir every so often.
  7. Add the bok choy.
  8. Chop the tofu into bite-size squares and then add to the pan, along with the Singapore noodles, soy sauce, lemon juice and sesame oil.
  9. Once everything is tender, cooked and heated through, serve with a sprinkling of sesame seeds.

I love this dish so much that I ate a bowlful while I typed up this recipe. It’s got the perfect balance of sweet, salty, crunchy, soft… All of the good things!


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