Malaysian Tofu & Noodle Stir-fry
with Veggies & Fried Egg
- Gluten
- Wheat
- Eggs
- Sesame
- Soy
- Peanuts
- May contain traces of allergens
- Sesame
It's noodle night! For a slurp-tastic result, we're coating them in an umami-rich Asian mushroom sauce, adding fragrant makrut lime and a kick of fresh chilli, tossing in some satay-flavoured tofu and then popping a jammy fried egg on top.
Ingredients
1
carrot
2 leaves
makrut lime leaves
½
lime
1 packet
udon noodles
(Contains: Gluten, Wheat)
1 packet
ginger paste
1 packet
garlic paste
½ packet
sesame oil blend
(Contains: Sesame)
1 bag
Asian greens
½
Long Chilli
1 packet
Malaysian tofu
(Contains: Soy, Gluten, Peanuts, Wheat May be present: Sesame)
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy)
Not included in your delivery
1
olive oil
2
eggs
(Contains: Eggs)
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice makrut lime leaves and long chilli (if using/see ingredients). Slice lime into wedges. • Slice Malaysian tofu into 2cm chunks.
TIP: The makrut lime leaves are fibrous so make sure to cut them very thin.
• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. In the last minute, gently stir noodles with a fork to separate. • Drain and rinse noodles, then set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a plate.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, crack eggs into pan. Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until slightly softened, 4-5 minutes. • Add Asian greens, garlic paste, ginger paste and makrut lime leaves. Cook, tossing, until fragrant, 1 minute. • Stir in cooked noodles, plant-based Asian mushroom sauce, sesame oil blend (see ingredients), tofu and a good squeeze of lime juice, until combined.
• Divide Malaysian tofu and noodle stir-fry between bowls. Top with fried egg and chilli (if using). • Serve with any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The combination of makrut lime leaves, satay tofu, and mushroom sauce was widely praised for its balance of tangy, spicy, and umami notes. Some found the overall flavour mild and felt extra sauce or spices would help lift the dish.
- Ease of prep: Most found this a quick and straightforward cook, with simple steps that come together easily on the cooktop.
- Suggestions: Several reviewers recommended adding extra vegetables such as broccoli, capsicum, or bok choy to bulk out the dish. One reviewer found that adding the tofu back into the pan before the noodles helped prevent the noodles from becoming gluggy, and shredding the tofu rather than slicing it was noted as a great way to distribute it through the stir-fry.
- Leftovers: At least one reviewer noted this made a great work lunch the next day.
- Portions: Many felt the udon noodles were insufficient for two servings, with some adding an extra packet to make the meal satisfying.
