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Fusion Noodles

Prep Time:

15 Minutes

Cook Time:

15 Minutes


4 Servings

About the Recipe

This dish blends two fabulous East-Asian dishes: Dan Dan noodles and drunken noodles to give you a gut healthy and flavour filled dish that is quick to make and a good way to extra veggies to a meal. 

- Sunni Patel, PhD

Tofu provides a source of all 9 essential amino acids as well as calcium and protein.

That combines with the vegetables and noodles give some added fibre and Vitamins C and D.


  • 1 block extra firm tofu 

  • 2 tbsp cornflour

  • 1 tsp chinese 5 spice 

  • 450g dried rice noodles (wide and flat) or sweet potato noodles

  • 1 large aubergine (sliced)

  • 1 large courgette (sliced)

  • 1 large carrot (sliced)

  • Sesame oil

  • 3 tbsp soy sauce 

  • 3 tbsp shaoxing wine 

  • 2 large red chillies (sliced)

  • Minced garlic

  • ½ tsp crushed red pepper flakes/ crushed sichuan peppercorns (optional)

  • 1 star anise 

  • 1 large white onion (sliced)

  • 250g Shiitake mushrooms (sliced)

  • 2 spring onions (sliced)

  • 120g beansprouts


Step 1

Drain some of the excess liquid from the tofu by wrapping the block with paper and then cut into 1 cm slices before coating in cornflour and Chinese five spice. Bake in the oven at 200°C for 10-15 minutes.

Step 2

Meanwhile create vegetable noodles by using a peeler or a mandolin (2mm thickness) and then boil with the rice noodles.

Step 3

In a heavy bottomed pan heat 6 tbsp sesame oil, the soy sauce, Shaoxing wine, 1 tsp minced garlic, pepper flakes/Sichuan peppercorns and star anise until it is very hot.

Step 4

At the same time quickly stir fry the onion and mushrooms with 1 tbsp sesame oil (add additional garlic and soy sauce if desired).

Step 5

To the wok add the drained noodles and vegetables and mix through with the oil blend.

Step 6

Serve with the baked tofu and toppings of spring onions, sesame seeds and beansprouts.

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