Vegetable Stir-fry with Tofu and Noodles

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  • - 5tbsp Rebel Chilli Korean BBQ sauce.
  • - 200g glass or thread fine noodles.
  • - 1 red pepper.  
  • - 100g sugar snaps.  
  • - 100g long-stem broccoli .
  • - 1 small carrot.
  • - 100g mushrooms.
  • - 3 spring onion stalks.
  • - 350g tofu.
  • - Olive oil.
  • - Sesame seeds to garnish.

This is a really lovely meal.

Serves: 2 | Prep Time: 20 minutes | Difficulty: Easy.


  1. Cut the tofu into 2cm cubes and place in a bowl. Add 2 tablespoons of the Korean BBQ sauce making sure the tofu cubes are fully covered in the sauce. Cover with clingfilm and leave in the fridge for minimum 30 minutes.

  2. Cook the noodles according to the packet instructions. Drain and put aside.

  3. Peel and chop the carrot into matchsticks. Slice the mushrooms. Cut the pepper into thin strips and spring onion into small pieces.

  4. Place a wok on a high heat and drizzle in 1 tablespoon of olive oil. Add the tofu and fry for about 3 minutes.

  5. Add the pepper, sugar snaps, broccoli, carrot, mushrooms and spring onions, and fry for 2 minutes stirring regularly.

  6. Add the noodles and 3 tablespoons of the Korean BBQ sauce and toss well.

  7. Plate, sprinkle with some finely chopped spring onons and sesame seeds, and serve.

  8. Shop Korean Bbq

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