Spicy Garlic Wok Noodles with Stir-fried Veg & Tofu

This recipe is compliments of Robin. The little Indonesian in him loves anything with rice or noodles. I'm not being presumptuous here; these are his words, not mine. This means that if he's making dinner, I can be sure to expect that something Asia-inspired will come from it. I don't mind though... obviously. I mean look at this!

The first meal he ever made me were these noodles. I was blown away.

There were so many veggies, which he knew I would love - and the great thing is each time we change it up so it doesn't get boring: sometimes green beans, sometimes shredded cabbage or bean sprouts... the options seem endless.

Anyway a little fun-fact I didn't know was the Dutch colonized Indonesia some time ago. This means a lot of current-day ingredients and food choices in the Netherlands are borrowed from Indonesia. This includes " sambal" and "ketjap" - two ingredients I had never heard of before moving to the Netherlands.

Dietitian's definition: "Sambal" is an Indonesian chili paste made from a variety of chili peppers and some other ingredients like garlic, vinegars, ginger, lime juice, etc. It's super spicy! Be sure to check the label to make sure it's vegan because sometimes fish sauce or shrimp paste is added! "Ketjap" is an Indonesian sweetened soy sauce with a dark colour and thick syrup-like consistency. The sweetness often comes from added sugar like palm sugar.

But you don't need samba or ketjap to make this meal, although I do recommend checking out a local Asian supermarket to see if they carry these because it's really worth trying out! If you don't have it, substitute the sambal for any chili paste, and the ketjap for soy sauce. The flavour will be slightly different but still super delicious.

Dietitian's recommendation: one more tip and new thing I learned - mushrooms release a LOAD of water when being stir-fried. I would often add it at the end and wonder why my stir-fries had so much water in them. Try adding them at the beginning and let the water evaporate throughout the cooking process.

And have or don't like noodles? You can serve this with cooked brown rice or quinoa instead. Yumm-o!



Spicy Garlic Wok Noodles with Stir-fried Veg & Tofu

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 4 small servings, 2 large servings Prep Time: 10 min Cook Time: 25 min Total Time: 30 min


1 Tbsp (15 mL) oil

5 cups (250 g) mushrooms, sliced thinly

1 cup (180g) seasoned tofu strips

4 cloves garlic, crushed

1 medium red onion, finely chopped

1/4 tsp ground black pepper

120 g wok noodles (GF if desired)

1 medium carrot, thinly sliced

1/2 large head of broccoli, cut into florets

2 red bell peppers, julienned

2 Tbsp sambal chili paste*

2 Tbsp ketjap (Indonesian sweet soy sauce)*

1 Tbsp soy sauce (tamari if GF)

2 Tbsp roasted sesame seeds to garnish (optional)


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