Satay Tofu Noodles
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Satay Tofu Noodles

Satay Tofu Noodles

with Stir-Fried Greens

What's better than a fresh and light dish featuring peanuts and tofu? Ramen noodles bring together delicious carrot ribbons and bok choy, all mixed together with a decadent homemade satay sauce. This meal brings all the yummy flavour of Thai takeout to your table, and it's faster than delivery!

Low CO2

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

2.66 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories750 kcal
Fat32 g
Saturated Fat4.5 g
Carbohydrate85 g
Sugar17 g
Dietary Fiber6 g
Protein30 g
Cholesterol5 mg
Sodium2240 mg
Trans Fat0 g
Potassium800 mg
Calcium700 mg
Iron7.5 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 Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
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. Using a strainer, rinse bok choy to wash away hidden dirt.
  • Thinly slice green onions.
  • Peel, then cut carrot into 1/4-inch half-moons.
  • Juice half the lime (whole lime for 4 ppl), then cut any remaining lime into wedges.
  • Peel, then mince or grate garlic.
Prep and cook tofu
  • Pat tofu dry with paper towels, poke all over with a fork. Cut tofu into 1/2-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. Cover to keep warm. 
Cook veggies
  • Reduce heat to medium.
  • Add carrots and 1/4 cup (1/3 cup) water to the same pan, Cook, stirring often, until water is absorbed, 2-4 min.
  • Add 1 tbsp (2 tbsp) oil, then garlic and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
  • Transfer veggies to the plate with tofu.
Cook noodles
  • Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. 
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain noodles with a strainer. Rinse under warm water. 
  • Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, 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 sauce to the pot with noodles, 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.