Spicy Chili Soy Noodles
I’ve been making these noodles non-stop for a while now because they use one pan, are full of veggies and protein, and they are the perfect level of spice, in my opinion! I just love how simple these Spicy Chili Soy Noodles are, they only have a few ingredients (that you probably already have in your cupboard) and come together in under 20 minutes, what a win! These noodles are perfect for a chilly December night, they are warming and delicious.
I’ve been on a tofu kick lately, don’t ask me why, I just love that it’s a plant-based protein that is easy-peasy to prepare and it sucks up any flavour or sauce you throw at it making it the ultimate versatile food! I’ve been more intentional this year about including at least one plant-based meal into our weekly routine and a tofu stir fry is one of my favourites.
Are you about to hit the exit button over this tofu talk?! Well, you can use any protein you have on hand for these Spicy Chili Soy Noodles. Chicken, shrimp, pork, ground beef, you name it, it’ll be delicious, just swap the tofu out for your favourite protein source.
If you love these Spicy Chili Soy Noodles, try:
What you need for Spicy Chili Soy Noodles:
Ginger
Tofu (or any preferred protein)
Bok choy
Carrots
How to make Spicy Chili Soy Noodles:
The key to these noodles is the sauce! The sweet honey, spicy chili garlic paste, and salty tamari or soy sauce all work perfectly together. To make the sauce, simply whisk all the ingredients together and set the sauce aside while you cook your tofu.
I like to cut the extra firm tofu block into 1/2-inch cubes. There’s no need in this recipe to dry the tofu off or press it because we’re not looking to get super crispy tofu. Simply cut your tofu into half inch cubes.
Next, you’ll heat the remaining sesame oil in your pan or wok. Once your oil is hot, add in your tofu and give that a minute to get a little bit of colour, about five minutes. Then, add in the sliced bok choy and carrots. Pour in the sauce and give everything a nice stir.
Let your tofu and veggies cook for a few minutes while you cook your rice noodles. Once your rice noodles are cooked, drain them and add them to your stir fry.
Stir all the noodles into the veggies, tofu, and sauce. Sprinkle generously with chopped green onions and sesame seeds. Serve and enjoy!
Lastly, when you make these Spicy Chili Soy Noodles, be sure to leave a comment on Instagram! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
Spicy Chili Soy Noodles
Author: ElizabethServings: 4
Ingredients
1/2 cup tamari or soy sauce
1/4 cup honey
1/3 cup chili garlic sauce (more or less depending on spice preference)
3 tablespoons sesame oil
2 tablespoons ginger, grated
1 tablespoon sesame oil
1 block extra firm tofu, chopped into 1/2 inch cubes
3 cups bok choy, chopped
1 cup carrot, thinly sliced
225 grams rice stick noodles (½ of a 454 gram package)
Green onions and sesame seeds for garnish
Instructions:
1. Make the sauce by whisking together tamari, honey, chili garlic sauce, 3 tablespoons of sesame oil, and ginger. Set aside.
2. Add the remaining 1 tablespoon of sesame oil to a large pan or wok over medium-high heat. Add the tofu to the oil and cook for 4-5 minutes or until it's starting to brown.
3. Add the bok choi and carrots to the pan with the tofu and pour in the sauce. Stir together and let simmer
4. In a separate pot of boiling water, cook the noodles according to the package directions.
5. Drain noodles and add to the stir fry. Stir well to combine.
6. Garnish the stir-fry with lots of sliced green onions and sesame seeds. Serve and enjoy!
