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)


  1. In a large pot on high heat, add the oil and mushrooms with the lid off. After 5 minutes, reduce the heat to medium high and stir on occasion until the mushrooms have released their moisture and the water begins to evaporate. This will take another 5 minutes or so. While this cooks, chop the veggies.

  2. Increase the heat back to high and add the tofu, garlic, onion and black pepper, stirring frequently until the onions become transparent and the garlic browns, about 5 minutes. At this point, all the moisture from the mushrooms should be evaporated.

  3. While this cooks, prepare the wok noodles according to package directions. For mine, I cooked it like pasta: added it to a medium pot of boiling water then reduced the heat to a simmer and cooked until al dente, about 5-8 minutes. When cooked, drain, rinse with cold water and set aside

  4. Add the vegetables to the pot and cook for another 5 minutes.

  5. Finally, add the sambal, ketjap and soy sauce, toss to combine and allow to cook for another 2 minutes. Add the cooked noodles to the large pot and toss everything together until well combined. Alternatively, you can serve the noodles and stir-fry separately. Garnish with sesame seeds and serve while hot.


  1. *If you don’t have sambal, any chili paste will do. If you don’t have ketjap, sub with soy sauce instead.

  2. Variations: add any veggies you like! Serve with rice or quinoa instead of noodles.

  3. Speed-it-up: I used pre-seasoned tofu to speed up the prep time.

  4. Storage: store in an air-tight container in the fridge for up to three days.


Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia

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