Hokkien Noodles with Veggies & Tofu Puffs 🍜

Simple, flavourful, and perfect for using up any vegetables in your fridge. Great for meal prep as it reheats beautifully!

Serves: 4
Prep Time: 15 mins
Cook Time: 10 mins

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Ingredients

Noodles & Veggies

• 1 pack (~450–500g) Hokkien noodles

• 1 tbsp cooking oil

• 1 brown onion, thinly sliced

• 2 green onions, thinly sliced (whites & greens separated)

• 2 cloves garlic, minced

• 1 carrot, peeled and cut into thin batons

• 1 red capsicum, thinly sliced

• 1 bunch bokchoy, chopped

• 1 cup green cabbage, sliced

• 100g tofu puffs, halved

• 75g bean sprouts

Sauce

• 2.5 tbsp (50 mL) soy sauce

• ½ tbsp (10 mL) dark soy sauce

• 1 tbsp (25 g) kecap manis

• 1 tbsp (20 mL) Chinese cooking wine

• 1 tsp white sugar

• ¼ tsp ground black pepper

• 1 tsp cornstarch

• 2 tbsp (40 mL) water

To Serve

• Thinly sliced green onion (greens)

• Fresh chili, sliced

• Toasted sesame seeds

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Method

1. Prepare the noodles
   Blanch the Hokkien noodles in boiling water for 30 seconds to separate strands. Drain and rinse with cold water. Set aside.

2. Mix the sauce
   Combine all sauce ingredients in a bowl and whisk well until smooth.

3. Cook the aromatics
   Heat the cooking oil in a large frypan or wok over high heat. Add the onion and white parts of the green onions; fry for 30 seconds. Add garlic and fry another 30 seconds until fragrant.

4. Cook the vegetables
   Add the carrot and red capsicum; stir-fry for 1–2 minutes. If needed, add a few tablespoons of water to help the vegetables cook. Add bokchoy and cabbage; cook another 1–2 minutes until just tender.

5. Combine noodles and tofu
   Add the noodles, sauce, and tofu puffs. Toss well over high heat until everything is coated evenly with the sauce. Taste and adjust seasoning, adding extra soy sauce or salt if necessary.

6. Finish with bean sprouts and greens
   Stir in the bean sprouts and green parts of the green onions; toss for another 30 seconds.

7. Serve
   Garnish with fresh chili and toasted sesame seeds. Serve immediately while hot.

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Tips

• Vegetable flexibility: Use any vegetables you have on hand—broccoli, snow peas, or zucchini work great.

• Extra protein: Add tempeh, seitan, or edamame for more protein.

• Meal prep: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water.

• Sauce adjustment: If you like it sweeter, add a little more kecap manis; for more umami, add a dash of mushroom soy sauce.

• Noodle texture: Don’t overcook the noodles during blanching; they’ll continue cooking when stir-fried.