Saucy Sweet-Chili Tofu Noodles
with Blistered Beans and Carrots- Soy
- Wheat
- Milk
- Mustard
- Sesame
- Sulphites
- Crustaceans
- Egg
- Fish
- Milk
- May contain traces of allergens
- Soy
- Wheat
Get ready for the slurpy noodles of your dreams. You'll find yourself coming back bite after bite to this dish full of crispy tofu and addictive sweet-chili coated noodles.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
170 g
Spaghetti
(Contains: Wheat)
170 g
Green Beans
56 g
Carrot, julienned
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Sweet Chili Sauce
(May be present: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
2 tbsp
Chicken Stock Powder
(Contains: Soy May be present: Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
1 tbsp
Cornstarch
(May be present: Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
Not included in your delivery
0.06 tsp
Salt*
1 tsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
- Meanwhile, trim green beans, then cut into 1-inch pieces.
- Add corn starch, oyster sauce, half the sweet-chilli sauce, half the chicken stock powder, and 1/2 cup (1 cup) water, to a medium bowl. Whisk until smooth.
- Pat tofu dry with paper towels. Cut into 1-inch pieces.
- Season with salt and pepper.
- Heat a large non-stick pan over high heat.
- Add 1 tbsp (2 tbsp) oil, then green beans. Cook, stirring often until lightly blistered, 1-2 min.
- Add carrots 3 tbsp (6 tbsp) water and remaining stock powder. Cook, stirring often until water has absorbed and veggies are tender-crisp. 1-2 min.
- Transfer to a plate.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then tofu.
- Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
- Add sauce mixture and reserved pasta water. Bring to a simmer. Cook, stirring occasionally until sauce thickens slightly, 2-3 min.
- Add spaghetti, veggies and 1 tbsp (2 tbsp) butter to the pan with tofu. Stir to coat until butter melts, 1 min.(TIP: For a lighter sauce consistency, add additional water, 1-2 tbsp at a time, if desired.)
- Divide noodles, tofu and veggies between plates.
- Drizzle with remaining sweet-chili sauce over top.
If you've opted to get tofu, prepare and cook it the same way as the chicken, turning occasionally until crispy and golden-brown all over, 6-7 min.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The sauce was too salty for some; others found the dish well-balanced but a bit bland, suggesting more seasoning or adding Sriracha for extra kick.
- Ease of prep: Easy to prepare, though some had issues with noodles not cooking properly in the given time.
- Suggestions: Consider using rice noodles instead of spaghetti for a more authentic taste. Add more vegetables to balance the pasta-heavy dish.
- Portions: Several reviewers mentioned wanting more vegetables in proportion to the pasta.
- Vegetarian option: Ensure vegetable broth is provided instead of chicken stock for the vegetarian version to maintain consistency.
