One-dish Asian noodles

Prep 15 min
Total 25 min
Makes 4 Servings



200-g pkg
vermicelli or glass noodles
1 bunch
green onions, sliced diagonally
2 tbsp
350-g pkg
extra-firm tofu, sliced into strips
garlic cloves, minced
340-g pkg
1/4 cup
3 tbsp
dark sesame oil
1 tbsp


  • Cover noodles with warm water in a medium bowl. Let stand for 10 min.
  • Separate white from green sliced onions. Heat a large non-stick frying pan over medium-high. Add 1 tbsp vegetable oil, then tofu. Cook, stirring often, until tofu is golden, about 5 min. Transfer to a plate.
  • Return pan to heat. Add remaining vegetable oil, then white sliced onions, garlic, broccoli mix, broth, soy, sesame oil and honey. Bring to a boil, then add drained noodles. Reduce heat to medium. Cook, stirring often, until broccoli starts to wilt, about 3 min. Return tofu to pan along with green sliced onions. Stir until combined. Serve immediately.

Substitution Tip:

A bundle of sweet potato noodles (about 223 g), found at Asian grocery stores, will work just as well.


Calories 501, Protein 16 g, Carbohydrates 59 g, Fat 23 g, Fibre 3 g, Sodium 1088 mg.

Wine Pairings

Asian noodles with tofu
Pair it with: A Tuscan with a twist.
The vermentino grape produces some fascinating wines with a mouth feel and weight rarely found in unoaked Italian whites. This pear-scented example is a surprising match with this Asian-inspired dish.
Our pick: Tommasi Poggio al Tufo Vermentino, Italy, $13.

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