Noodle bowl loaded with plant based protein, colourful veggies and somespices and condiments for a nice flavour.

Tofu has always been my favourites in stir fry recepies along with veggiea , had never tried it in noodles. But that was a ultimate hit at home when I prepared this noodles. And moreover the leftover noodles was filled in a wrap for the breakfast next morning. Its very heavy and rich in flavours.

Sharing the recepie below 👇

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 4


  • Noodles: 2 blocks
  • Tofu : 2 cups cubed
  • Garlic: 1tbsp chopped
  • Ginger: 1 tbsp chopoed
  • Green chillies: 2 slit
  • Onions: 1/2 sliced
  • Bell peppers: 1 cup sliced
  • Baby beans: 1 cup chopped
  • Cabbage: 1 cup sliced
  • Salt: to taste
  • Black pepper: 1 tsp
  • Chineese five spice powder: 3/4 tsp
  • Soy sauce: 2 tbsp
  • Green chilli sauce: 2 tbsp
  • White vinegar: 1 tbsp
  • Olive oil: 2 tbsp
  • Spring onion greens: few chopped
  • White sesame seeds: for garnishing


  • Heat a wok, add 3 tbsp of olive oil. ☆Add finely chopped ginger , garlic and green chillies; give it a quick toss. Then add sliced onions and saute till translucent.
  • Turn the heat to high and quickly add in sliced bell peppers, Chopped baby beans and sliced cabbage. Toss till soft and crisp.
  • Add some salt and pepper to taste and a tsp of chineese five spice powder. Mix well.
  • Now lower the heat and add a tbsp each of soya sauce, green chilli sauce and white vinegar.
  • Add in the chopped tofu and mix well on medium to high flame.
  • Finally add the cooked noodles and mix well. Sprinkle lots of spring onion greens and some white sesame seeds before serving.