Spicy Garlic Wok Noodles

Ingredients

• 15 ml (1 tbsp)vegetable oil
• 325 g (11.464 oz)firm tofu
• 15 ml (1 tbsp)ketjap manis
• 7.5 ml (½ tbsp)vegetable oil
• 3 mediumshallots
• 5 clovesgarlic
• 1 smallbroccoli
• 185 g (6.526 oz)quick-cooking ramen noodles
• 1red bell pepper
• 150 g (1 cup)cherry tomatoes
• 30 ml (2 tbsp)dark soy sauce
• 30 ml (2 tbsp)sambal oelek
• 5 ml (1 tsp)toasted sesame oil

Instructions

1. 1

   Brown the tofu

   Heat 15 ml oil in a large non-stick pan over high heat. Cook the tofu, stirring occasionally, until golden on all sides. Add the ketjap manis and toss to coat, then take the pan off the heat.

2. 2

   Cook the vegetables

   Heat 7.5 ml oil in a sauté pan or wok over medium-high heat. Cook the shallots, garlic and broccoli for 6 minutes.

3. 3

   Prepare the noodles

   Cook the noodles according to the packet instructions, ideally draining them when they are 2 minutes short of al dente. Rinse them under cold water.

4. 4

   Combine and heat

   Add the drained noodles to the pan with the broccoli, along with the tofu, bell pepper, tomatoes, soy sauce, sambal and sesame oil. Toss to coat and heat until the noodles are fully cooked.

5. 5

   Serve the noodles

   Spoon into bowls, add any garnish you like and serve.

What are spicy garlic wok noodles?

These are Asian-inspired stir-fried noodles, pairing ramen with vegetables, tofu and a savoury, spicy sauce. Wok-style noodle dishes have many regional forms, so this version is best understood as a flexible home-cooked take rather than a traditional regional recipe.

The combination works because the tofu is browned and glazed separately, while the noodles finish cooking with the vegetables and sauce. That gives the bowl a mix of savoury tofu, tender noodles and fresh-tasting vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 711 calories, 29g protein, 101g carbs, 23g fat.

The noodles provide most of the carbohydrate, while tofu contributes protein and the vegetable oil, sesame oil and tofu carry much of the fat. For a more balanced plate, serve the noodles with extra vegetables alongside.

The key ingredient choices

Tofu: Firm tofu is sturdy enough to brown in the pan and hold its shape when tossed with the noodles. Ketjap manis adds a sweet, savoury coating.

Build flavour in the pan

Aromatics: Shallots and garlic cook with the broccoli to flavour the oil before the noodles go in. Keep the heat at medium-high so the vegetables cook without lingering in the pan.

Sauce: Dark soy sauce brings savouriness, sambal oelek adds chilli heat, and toasted sesame oil contributes a nutty aroma. Toss thoroughly so the sauce reaches the noodles and vegetables.

Get the noodle texture right

Noodles: Drain them 2 minutes before they are al dente, as directed, then rinse under cold water to halt the cooking. They finish in the pan with the sauce, which helps prevent them becoming overly soft.

Finish: Heat the combined ingredients until the noodles are fully cooked. Toss gently and check that the broccoli is tender enough to eat while still holding its shape.

Make the most of the timing

The recipe takes 40 minutes in total, and the tofu, vegetables and noodles are prepared in separate stages. Keep an eye on the noodle packet timing so they are ready to join the vegetables without waiting too long.

Choose vegetables and sides

Vegetables: The description suggests green beans, cabbage, carrots, mushrooms or bean sprouts as alternatives. Cut replacements to a similar size so they cook evenly; vegetables with different cooking times may need to go into the pan at different points.

Serving: The noodles can be served on their own in bowls. If you want a fuller table, pair them with a simple side of fresh vegetables.

Recipe notes & tips

• Cut the tofu into evenly sized pieces so they brown at a similar rate.
• Use a large pan or wok to make tossing the noodles and vegetables easier.
• Have the sauce ingredients ready before the noodles finish cooking.
• Adjust the amount of sambal to suit your preferred level of heat.
• Rinse the noodles promptly after draining to slow further cooking.

Variations

• Swap the vegetables: Use green beans, cabbage, carrots, mushrooms or bean sprouts in place of the listed vegetables.
• Change the heat: Use less sambal oelek for a milder bowl.
• Add extra greens: Toss in leafy greens near the end so they just wilt.
• Try a different noodle: Use another quick-cooking noodle and follow its packet cooking instructions.
• Finish with garnish: Add a garnish of your choice just before serving.

Common mistakes to avoid

• Overcooking the noodles: Drain them 2 minutes before al dente so they can finish in the pan.
• Skipping the rinse: Run the drained noodles under cold water to stop them cooking further.
• Crowding the tofu: Use a large non-stick pan and let the pieces brown before tossing them.
• Adding the ketjap too early: Toss it with the tofu once the pieces are lightly golden.
• Leaving the sauce uneven: Toss the ingredients well so noodles and vegetables are coated.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a pan until steaming hot, adding a small splash of water if the noodles have dried out.

Frequently asked questions