Hot Asian Noodles With Tofu and Veggies Recipe

Name: Hot Asian Noodles With Tofu and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 tablespoons sesame chili oil; 2 tablespoons chili hot black bean sauce; 5 -8 fresh garlic cloves, minced; 1 inch cube fresh ginger, minced; 2 tablespoons white wine vinegar; 1 tablespoon fish sauce; 1 tablespoon onion powder; 1 tablespoon ground coriander; 1 -5 tablespoon xtra hot red chili powder (how daring are you?); 1 cup string bean; 1 cup snow peas; 3 bunches green onions (white part only); 4 green chilies (stems removed); 1 cup bean sprouts; 8 ounces baby corn; 14 ounces firm tofu, cubed; 12 lb linguine or 12 lb egg noodles

Servings: persons

2 -3 tablespoons sesame chili oil
2 tablespoons chili hot black bean sauce
5 -8 fresh garlic cloves, minced
1 inch cube fresh ginger, minced
2 tablespoons white wine vinegar
1 tablespoon fish sauce
1 tablespoon onion powder
1 tablespoon ground coriander
1 -5 tablespoon xtra hot red chili powder (how daring are you?)
1 cup string bean
1 cup snow peas
3 bunches green onions (white part only)
4 green chilies (stems removed)
1 cup bean sprouts
8 ounces baby corn
14 ounces firm tofu, cubed
12 lb linguine or 12 lb egg noodles

1
in a wok, a frying pan will do, mix sesame chili oil, chili black bean sauce, garlic, ginger, vinegar, fish sauce, onion powder, ground coriander, and chili powder.
2
over low heat blend the flavors until warm.
3
this is when you might need that water.
4
add string beans, snow peas, green onions, and green chilies.
5
stir for a few minutes until a bit softened.
6
add bean sprouts, baby corn, and tofu.
7
mix well until warm.
8
then add cooked noodles,toss well to coat all the flavors.
9
serve with the soy sauce.
10
enjoy!

5672

kcal

Calories

Fat

1091

Carbs

199

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 -3 tablespoons sesame chili oil, 2 tablespoons chili hot black bean sauce, 5 -8 fresh garlic cloves, minced, 1 inch cube fresh ginger, minced, and more.

Yes, Hot Asian Noodles With Tofu and Veggies falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Asian Noodles With Tofu and Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions