HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTofu & Hokkien Noodle Stir Fry
Tofu & Hokkien Noodle Stir Fry

Tofu & Hokkien Noodle Stir Fry

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Use your noodle and choose noodles! This sumptuous stir fry is a veritable greatest hits of delicious flavours and fresh crispy veggies. We’re so excited to bring you this Thai chilli jam – the perfect balance of spicy and tasty. After this, we reckon you’ll be losing the Thai takeaway’s number too.

Tags:Lactose freeSpicyUnder 30 MinutesVeganVeggie
Allergens:SoyGlutenTree Nuts

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 Time15 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

½ block



⅔ packet

fresh hokkien noodles




1 bunch

Asian greens

1 bunch

spring onions

1 clove


2 tbs

Thai chilli jam


¼ cup

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)



1 bunch


Not included in your delivery

1 tbs

vegetable oil

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2170 kJ
Fat20.7 g
of which saturates3.2 g
Carbohydrate57.3 g
of which sugars13.4 g
Dietary Fibre0 g
Protein20.6 g
Cholesterol0 mg
Sodium692 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Small Bowl
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, cube the tofu. Peel the carrot and slice it and the spring onions diagonally. Trim and halve the Asian greens. Peel the garlic and crush. Juice the lemon, and pick the basil leaves. Lastly, bring a kettle full of water to the boil.


Heat half of the vegetable oil in a large wok or frying pan over a medium-high heat. Add the tofu and stir fry for 1-2 minutes or until golden. Remove from the pan and place on a plate.


Place the fresh hokkien noodles in a heatproof bowl, pour over the boiling water and soak for 1 minute. Drain.


In a small bowl, combine the Thai chilli jam and soy sauce with a splash of water.


Heat the remaining vegetable oil in the same wok. Add the carrot, Asian greens, spring onion and garlic and stir fry for 1 minute. Add the noodles and stir fry for a further 1 minute. Add the chilli jam mixture to the wok with the roasted cashews and tofu. Stir fry for 1-2 minutes or until heated through and well combined. Add the lemon juice and remove from the heat. Fold through the basil leaves.


Divide the noodle stir fry between serving bowls.