Chinese Noodles with Tofu and Hazelnuts Recipe

Introduction

This vibrant Chinese noodle dish combines silky tofu, crunchy hazelnuts, and fresh mangetout for a delightful texture contrast. With a hint of chilli and fragrant coriander, it’s a simple yet flavorful meal perfect for a quick weeknight dinner.

Ingredients

• 250g packet medium egg noodles
• 2 tbsp olive oil
• Handful coriander, roughly chopped
• 300g mangetout
• 1 red chilli, seeded and finely chopped
• Handful toasted hazelnuts, roughly chopped
• 349g pack silken tofu, cut into cubes
• 3 tbsp Chinese yellow bean sauce

Instructions

1. Step 1: Bring a pan of water to a boil and cook the egg noodles for 4 minutes. Drain and drizzle with a little olive oil, then mix in half of the chopped coriander to keep the noodles fragrant.
2. Step 2: Heat a wok over medium heat and add the remaining olive oil. Stir-fry the mangetout for 2 minutes until they start to soften.
3. Step 3: Add the chopped red chilli to the wok and continue cooking for another 2 minutes, just until the mangetout is tender but still crisp.
4. Step 4: Toss in the toasted hazelnuts, cubed silken tofu, and yellow bean sauce. Gently stir to warm everything through and evenly coat with the sauce.
5. Step 5: Stir in the remaining coriander, season with salt or pepper if desired, and serve immediately alongside the prepared noodles.

Tips & Variations

• For a twist, try sliced runner beans instead of mangetout or swap toasted sesame seeds in place of hazelnuts for a nuttier flavor.
• Silken tofu has a delicate texture that absorbs the sauce well, but handle gently to avoid breaking it up too much while cooking.
• Yellow bean sauce adds a sweet and savory depth with garlic and sesame notes—perfect for stir-fries.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave to avoid breaking up the tofu. It’s best enjoyed fresh but can be warmed through carefully for a quick meal later.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of silken tofu?

Yes, firm tofu works well though the texture will be less delicate. It holds its shape better during cooking but won’t absorb the sauce quite as easily as silken tofu.

What if I don’t have yellow bean sauce?

You can substitute with hoisin sauce or a mixture of soy sauce and a little miso paste for a similar sweet and savory flavor, though the taste will vary slightly.

Chinese Noodles with Tofu and Hazelnuts Recipe

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★★★★★

4.7 from 71 reviews

• Author: Luna
• Total Time: 18 minutes
• Yield: 2 to 3 servings 1x
• Diet: Vegetarian

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Description

A vibrant and flavorful Chinese-inspired noodle dish featuring tender silken tofu, crunchy mangetout, and toasted hazelnuts, all tossed in a savory yellow bean sauce with fresh coriander and a hint of chili heat. This quick and easy stir-fry combines textures and bold flavors for a satisfying vegetarian meal.

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Ingredients

Scale 1x2x3x

Noodles and Herbs

• 250g packet medium egg noodles
• handful coriander, roughly chopped
• 2 tbsp olive oil (divided)

Vegetables and Add-ins

• 300g mangetout
• 1 red chilli, seeded and finely chopped
• handful toasted hazelnuts, roughly chopped
• 349g pack silken tofu, cut into cubes

Sauce

• 3 tbsp Chinese yellow bean sauce

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Instructions

1. Cook Noodles: Bring a pan of boiling water to a rapid boil and add the medium egg noodles. Cook for 4 minutes until tender but still firm. Drain thoroughly, then drizzle with 1 tablespoon of olive oil and toss with half of the chopped coriander to keep them from sticking and infuse fresh flavor.
2. Prepare Stir-fry Base: Heat a wok or large frying pan over medium heat. Add the remaining tablespoon of olive oil. Once hot, add the mangetout and stir-fry vigorously for 2 minutes, tossing frequently for an even cook and to preserve their crunch.
3. Add Chili and Continue Cooking: Add the finely chopped, seeded red chili to the wok with the mangetout. Stir-fry for an additional 2 minutes until the mangetout are just tender but still vibrant and the chili releases its heat into the dish.
4. Incorporate Tofu, Nuts, and Sauce: Gently tip in the cubed silken tofu, toasted hazelnuts, and yellow bean sauce. Carefully stir to combine and warm the tofu without breaking it apart, allowing the sauce and nuts to coat the ingredients evenly and heat through.
5. Finish and Serve: Mix in the remaining chopped coriander, taste and season with salt or pepper if desired. Serve the stir-fry hot alongside or atop the dressed noodles for a colorful, textural, and flavorful meal.

Notes

• For a different crunch, substitute sliced runner beans for mangetout.
• Try toasted sesame seeds in place of hazelnuts for a nutty Asian twist.
• Silken tofu’s delicate texture absorbs sauces well but requires gentle handling to keep it intact while cooking.
• Yellow bean sauce is a sweet and savory Chinese stir-fry condiment flavored with garlic and sesame, adding depth to the dish.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Keywords: Chinese noodles, silken tofu, yellow bean sauce, stir-fry, vegetarian, hazelnuts, mangetout, quick dinner