Garlic Chilli Noodles

Garlic Chilli Noodles

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Gary Pollard

Gary Pollard

Community member

"A super quick meal that’s really tasty and hits all the right flavor notes!"
Easy 👌
10 min
0 min
0 min


200 g
firm tofu
10 cloves
ginger (small piece)
6 tbsp
avocado oil
6 tsp
dark soy sauce
300 g
knife pare noodles
2 tbsp
2 tbsp
oyster sauce


knife, nonstick pan

  • Step 1/ 9

    • 200 g firm tofu

    Pat dry the extra firm tofu with a paper towel. Once most of the moisture has been removed, mash into a crumble with a fork.

  • Step 2/ 9

    • 10 cloves garlic
    • 6 scallions
    • ginger (small piece)
    • knife

    Finely chop the garlic, ginger and scallions.

  • Step 3/ 9

    • nonstick pan

    Heat up a nonstick pan to medium heat. Add 1 tbsp of avacado oil, followed by the crumbled tofu. Sauté for 3 minutes.

  • Step 4/ 9

    Add 4 tbsp of dark soy sauce and sauté for another couple of minutes. Set the tofu aside.

  • Step 5/ 9

    Bring a pot of water to boil for the noodles.

  • Step 6/ 9

    Place the nonstick pan back on a medium-low heat. Add 4 tbsp of avocado oil followed by the garlic and ginger. Cook for about 2 minutes.

  • Step 7/ 9

    • 300 g knife pare noodles

    When the water comes to a boil, cook the noodles for 1 minute less than packet instructions. Stir occasionally to stop them from sticking together.

  • Step 8/ 9

    • 2 tbsp gochugaru

    Add the gochugaru to the garlic and ginger. Cook for about 1 minute, then add the oyster sauce.

  • Step 9/ 9

    Strain out the noodles and add to the pan. Add the remaining 2 tsp of soy sauce and the crumbled tofu. Turn up the heat to medium and sauté for 2-3 minutes until its all combined. Add the scallions and sauté for another minute then serve.

  • Enjoy your meal!

    Garlic Chilli Noodles


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