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Vegetable and Tofu Stir-fry with Hokkien Noodle

Serve 6

Prep and Cook Time 30 mins


  • 440g Wokka Golden Hokkien, egg noodles (can be purchased in any supermarkets)

  • 100g firm tofu, drained and cut into 1cm cubes

  • 200g fried tofu, cut into halves

  • 3 tbsp vegetable oil

  • 1 onion, cut into wedges

  • 3 cloves garlic, minced

  • 3 x 3cm fresh ginger, julienned

  • 1/2 bunch spring onions, cut into 2cm lengths

  • 1 bunch choy sum, washed well and chopped into 2cm

  • 100g beans, sliced diagonally

  • 1 red capsicum, seeded and thinly sliced

  • 1 1/2 tbsp Lainey’s chilli oil

  • 2 tbsp soy sauce

  • 1 tsp salt

  • 1 tsp cracked pepper

  • 1 1/2 tsp sugar

  • 1 tbsp Shaoxing wine

  • 1 tbsp mirin

  • 1/2 bunch coriander, washed and chopped, optional for garnish


  1. Heat a wok on high heat, add the oil, swirl to coat the wok. Add onions, garlic ginger and spring onions. Stir-fry for 1 minute, then add both tofu, stir-fry for another minute. Reduce heat

  2. Add beans, capsicum and choy sum. Stir-fry for a couple of minutes, add 4 tablespoons water to help steam through. Then add Lainey's chilli oil, soy sauce, salt, pepper, sugar, Shaoxing wine and mirin. Toss it all in for a couple minutes to make sure sauce has coated the tofu and vegetables, take off heat until ready to toss the noodles through.

  3. Check instructions on noodle packet.

  4. Serve and garnish with coriander

Note: If you are using Wokka brand Hokkien noodles, you can just add it directly to the stir-fry. Just make sure that the noodles separated and immersed in the sauce to help it soften and cooks through.

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