HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMalaysian Tofu & Sesame Noodle Bowl
Malaysian Tofu & Sesame Noodle Bowl

Malaysian Tofu & Sesame Noodle Bowl

with Roasted Peanuts

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This one looks pretty delicious, right? Well, lucky for you it won’t be long before you can taste how good it is, as this one’s ready in a flash! But it’s no flash in the pan, you’ll want to eat it again and again. The carrot matchsticks add some lovely crunch to this one but it works if you grate them too. Up to you! We’re nice like that.


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 knob


1 bunch

spring onions

1 unit


1 unit

red capsicum

½ packet

udon noodles


1 block

Malaysian tofu

(ContainsGluten, Soy, PeanutsMay be present Sesame)

1 sachet

black sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 packet

roasted peanuts

(ContainsPeanutsMay be present Sesame, Tree Nuts, Milk, Soy)

1 bunch


Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2750 kJ
Fat22.2 g
of which saturates3.1 g
Carbohydrate81.7 g
of which sugars26.6 g
Dietary Fibre0 g
Protein29.4 g
Cholesterol0 mg
Sodium2590 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Aluminum Foil
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil. TIP: Put a lid on the saucepan to boil the water faster! Cut the carrot (unpeeled) into thin matchsticks. TIP: You can grate the carrot if you’d prefer! Thinly slice the red capsicum. Thinly slice the spring onion (keep the white and green parts separate). Finely chop the coriander. Finely grate the ginger.


Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water. Return to the pan and drizzle with olive oil to prevent the noodles from sticking together.


While the noodles are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the Malaysian tofu and fry for 2 minutes on each side, or until golden. Transfer to a plate and cover with foil to keep warm.


Return the pan to a medium heat with a drizzle of olive oil. Add the carrot and the capsicum and stir-fry for 3-5 minutes, or until softened. Add the ginger and spring onion (white part) and cook, stirring, for 1 minute. Add the soy sauce and honey and simmer for 1 minute. Add the noodles and black sesame seeds and stir to combine.


Slice each piece of Malaysian tofu into about six slices.


Divide the sesame noodles between bowls. Top with the sliced tofu, roasted peanuts, spring onion (green parts) and coriander.