🍯Honey Garlic Noodles
Sweet and sticky honey garlic noodles with crispy vegetables and tofu. A Canadian-inspired fakeaway ready in 15 minutes.
Ingredients
- 250 g noodles I used ramen noodles
- 2 tablespoons neutral oil
- 50 g green beans
- 1 red chilli finely sliced
- 50 g carrot 50g = about half large carrot
- 50 g broccoli florets
- 50 g red bell pepper
- 360 g shredded crispy tofu or use cubed baked/fried tofu (extra firm)
For the Sauce
- 1 ½ tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 ½ tablespoon honey or agave nectar
- 3 cloves garlic
- ½ teaspoon red chilli flakes
- 1 tablespoon lime juice
For the Garnish
- 1 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds or to taste
- fresh coriander to taste
- 1 spring onion finely chopped
Instructions
Prep the Ingredients
- Mince the garlic for the sauce; julienne or cut the carrots, bell pepper, green beans, and broccoli for the stir-fry; slice the spring onion for the garnish; make the shredded crispy tofu or fry tofu cubes.
Make the Sauce
- Whisk all the ingredients for the sauce together: 1 ½ tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 ½ tablespoon honey, 3 cloves garlic (minced), ½ teaspoon red chilli flakes, and 1 tablespoon lime juice.
Cook the Noodles
- Bring plenty of water to a rolling boil over high heat. Add 250 g noodles and cook according to package directions, or until al dente.
- While the noodles are cooking, get started on the stir-fry. Once cooked, drain in a colander.
Cook the Stir-Fry
- Position a large wok over a high flame. Once hot, add 2 tablespoons neutral oil and swirl it around the edges of your pan.
- Immediately add 50 g green beans (trimmed and cut) and 1 red chilli (sliced). Stir-fry for around one minute.
- Next, add 50 g carrot (julienned) and 50 g broccoli florets. Cook until just softened, but with a bite.
- Add 50 g red bell pepper (sliced) to the pan and stir-fry for a few seconds.
- Turn the heat down to medium and pour in the prepared sauce. Mix well.
- Add the cooked and drained noodles to the pan. Toss with the sauce and vegetables until well mixed.
Add the Finishing Touches
- Stir through 360 g shredded crispy tofu.
- Drizzle over 1 teaspoon toasted sesame oil.
- Sprinkle 1 tablespoon toasted sesame seeds, fresh coriander (chopped), and 1 spring onion (sliced).
- Check for seasoning, adjust as needed, portion, and serve.
Notes
To make this recipe vegan, use agave syrup, maple syrup, or brown sugar as a substitute for honey.
Equipment
Nutrition
Calories: 421kcalCarbohydrates: 62gProtein: 17gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 549mgPotassium: 505mgFiber: 4gSugar: 12gVitamin A: 2858IUVitamin C: 48mgCalcium: 88mgIron: 3mg
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