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).
- 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.
- If using frozen edamame beans, follow packet instructions to cook them.
- Again, follow packet instructions to prepare the Singapore noodles. Set aside.
- In a pan, begin by frying the carrots and mushrooms.
- Add chilli flakes, garlic and ginger and stir.
- Pop the edamame beans out of their shells and add to the pan, continuing to stir every so often.
- Add the bok choy.
- 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.
- 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!