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Indonesian Satay Tofu Noodle Stir Fry

Indonesian Satay Tofu Noodle Stir Fry

with Baby Bok Choy

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Packed full of protein and whole buckwheat, this fresh Indonesian noodle bowl is the perfect thing to give you all the energy you need to hit the gym. Not only is ginger delicious, but it’s anti-inflammatory, so consider this your after workout salve as well.

Allergens:SesameSoyGlutenPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 tbs

hoisin sauce

(ContainsSesame, Soy)

1 knob

ginger

1 clove

garlic

2 packet

ramen noodles

(ContainsGlutenMay be present Egg, Soy)

1 packet

Malaysian tofu

(ContainsSoy, Gluten, PeanutsMay be present Sesame)

1

carrot

1 bunch

spring onions

1 bunch

baby bok choy

Not included in your delivery

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

water

2 tsp

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2230 kJ
Fat17.3 g
of which saturates2.7 g
Carbohydrate64.2 g
of which sugars20.7 g
Dietary Fibre0 g
Protein26.4 g
Cholesterol0 mg
Sodium1320 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Peeler
Small Bowl
Bowl
Strainer
Wok
Instructionsarrow up iconarrow up icon
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1

Bring a kettle full of water to the boil. To prepare the ingredients, peel and grate the ginger, and peel and crush the garlic. Cube the Malaysian peanut satay tofu. Peel the carrot and cut it into matchsticks. Slice the spring onion and quarter the baby bok choy.

2

In a small bowl, combine the hoisin sauce, salt-reduced soy sauce, water, ginger and garlic. Set aside.

3

Place the ramen noodles in a heatproof bowl and pour over the boiling water. Soak for 1 minute. Drain.

4

Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the Malaysian peanut satay tofu and stir fry for 1-2 minutes or until golden. Set aside.

5

Place the same wok over a medium-high heat. Add the carrot, spring onion and baby bok choy and stir fry for 1 minute. Add the hoisin sauce mixture to the wok with the ramen noodles and the Malaysian peanut satay tofu. Stir fry for 2 minutes or until heated through and well combined. Tip: If you have some in your pantry, stir through 1 tbs of crunchy peanut butter to transform this into a yummy satay stir fry.

6

Divide the noodles between bowls and enjoy!