Chinese noodles with tofu & hazelnuts

Exciting flavours permeate this easy veggie recipe

  • Ready in around 25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 431
  • fat 19g
  • saturates 2g
  • carbs 50g
  • sugars 1g
  • fibre 2g
  • protein 18g
  • salt 1.02g


  • 250g packet medium egg noodle
  • 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 beans sauce


Give it a twist
Use sliced runner beans instead of mangetout or toasted sesame seeds instead of hazelnuts. Good Food know-how
Silken-style tofu has a delicate, smooth texture but is firm enough to maintain its shape when cooked. Tofu has a mild taste when eaten on its own, but when mixed with other ingredients, it absorbs their flavours. Chinese flavour
Yellow bean sauce is a sweet and savoury Chinese stir-fry sauce flavoured with garlic and sesame.


  1. Drop the noodles into a pan of boiling water, cook for 4 mins, then drain. Drizzle over a little oil and mix in half the coriander.

  2. Heat a wok over a medium heat. Pour in the remaining oil, then throw in the mangetout and stir-fry for 2 mins. Add the chilli and cook for 2 mins more until the beans are just tender.

  3. Tip the hazelnuts, tofu and yellow bean sauce into the wok and stir to warm through. Finally, stir in the remaining coriander, season if you want to, and serve with the noodles.

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