Satay Tofu Noodle
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Satay Tofu Noodle

Satay Tofu Noodle

with Stir-Fry Greens

Fresh and light meet peanut-ty heaven in this tofu miracle! Ramen noodles bring together delicious carrot ribbons and bok choy all mixed together with a decadent homemade satay sauce. This dish brings all the yummy flavour of Thai takeout to your table faster than delivery!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)


(Contains Soy)

200 g

Chow Mein Noodles

(Contains Wheat)

2 unit(s)

Shanghai Bok Choy

1 unit(s)


1 unit(s)

Peanut Butter

(Contains Peanuts)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

2 unit(s)


1 unit(s)


2 unit(s)

Garlic, cloves

2 unit(s)

Green Onion

Not included in your delivery

¼ tsp

Salt and Pepper*

3 tbsp



Nutrition Values

Calories880 kcal
Fat39 g
Saturated Fat6 g
Carbohydrate99 g
Sugar28 g
Dietary Fiber7 g
Protein34 g
Cholesterol5 mg
Sodium2490 mg
Trans Fat0 g
Potassium850 mg
Calcium750 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl


  • Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Cut bok choy into 1-inch pieces.
  • Thinly slice green onions.
  • Peel, then cut carrot into 1/4-inch half-moons.
  • Juice half the lime (1 lime for 4 ppl), then cut remaining lime into wedges.
  • Peel, then mince or grate garlic.
Prep and cook tofu
  • Pat tofu dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp oil then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!)
  • Transfer tofu to a plate and set aside.
Cook veggies
  • Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then carrots, garlic and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
  • Transfer veggies to the plate with tofu.
Cook noodles
  • Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
  • Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain noodles. Rinse under warm water.
  • Return noodles to the same pot, off heat. Add 2 tsp oil (dbl for 4 ppl), then gently toss to coat.
  • Using a pair of scissors, make a few cuts in the pot to cut up noodles.
  • Set aside.
Make sauce and assemble
  • Whisk together peanut butter, reserved pasta water and honey in a large bowl until smooth.
  • Add vegetarian oyster sauce, soy sauce and lime juice.
  • Add veggies, tofu and noodles to the bowl with the sauce, then toss to combine..
Finish and serve
  • Divide veggie tofu noodles between bowls.
  • Drizzle over any remaining sauce from the bowl.
  • Sprinkle over green onions.
  • Squeeze over a lime wedge, if desired.