HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMalaysian Tofu Noodle Stir Fry
Malaysian Tofu Noodle Stir-Fry

Malaysian Tofu Noodle Stir-Fry

with Zucchini & Fried Eggs

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It's noodle night! For a slurp-tastic result, we're coating them in a hoisin-sesame mixture, adding fragrant kaffir lime and a kick of fresh chilli, tossing in some satay-flavoured tofu and then popping an oozy fried egg on top.


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


2 clove


1 unit

long red chilli

½ unit


1 packet

Malaysian tofu

(ContainsSoy, Gluten, PeanutsMay be present Sesame)

2 leaves

kaffir lime leaves

½ packet

ramen noodles

(ContainsGlutenMay be present Egg, Soy)

1 sachet

hoisin sauce

(ContainsSoy, Sesame)

½ tub

sesame oil blend


Not included in your delivery

olive oil

1 tbs

warm water

2 tbs

soy sauce

(ContainsSoy, Gluten)

1 tsp


2 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3580 kJ
Fat32.2 g
of which saturates5.7 g
Carbohydrate87.2 g
of which sugars41.3 g
Dietary Fibre0 g
Protein51 g
Cholesterol0 mg
Sodium2760 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Cut the zucchini into thin batons. Finely chop the garlic (or use a garlic press). Thinly slice the long red chilli (if using). Cut the lemon (see ingredients list) into wedges. Cut the Malaysian tofu into 2cm squares. Remove the centre veins, then very thinly slice the kaffir lime leaves. TIP: Kaffir lime leaves are fibrous so you want to cut them thinly.


Add the ramen noodles (see ingredients list) to the saucepan of boiling water and cook until tender, 4 minutes. Drain and refresh under cold water. In a medium bowl, combine the hoisin sauce, warm water, sesame oil blend (see ingredients list), soy sauce and honey.


Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and cook until slightly softened, 2-3 minutes. TIP: Add a splash of water to help the carrot cook faster! Add the zucchini and cook until golden and tender, 3-4 minutes. Add the garlic and kaffir lime leaves and cook until fragrant, 1 minute. Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle more olive oil. Add the tofu and cook, tossing, until golden, 4 minutes. Add the ramen noodles, veggies and the sauce mixture and toss together until heated through. Stir through a good squeeze of lemon juice.


Divide the tofu noodle stir-fry between bowls and cover to keep warm. Wash the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and cook until the egg whites are cooked and the yolks are just firm, 3-4 minutes.


Place the fried eggs on top of the noodles and sprinkle with the chilli (if using). Serve with any remaining lemon wedges.