Asian Vegetable Noodles

Busy and tired after work? Now you have no more excuses not to eat healthily. This meal can be made and served within 15 minutes. A great way to pack in the veggies !
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


  • 5 grams Tofu sliced into strips or protein of choice
  • 270 gram Packet buckwheat soba noodles
  • 2 Tbsp Toasted Sesame Oil
  • 1 Cup Swiss brown mushrooms - sliced
  • 1 Onion, medium; sliced
  • 1 Carrot -cut into matchstick pieces
  • 1 Red capsicum, sliced – core and seeds discarded
  • 2 Cup Bok choy – roughly chopped
  • 3 Tbsp Fresh coriander – leaves, chopped
  • 3 Tbsp Organic Tamari
  • 2 Tbsp Grated fresh ginger
  • ¼ Cup Sesame seeds


  • Prepare noodles according to packet directions. Rinse, drain and mix with 1 tablespoon toasted sesame oil. Set aside.
  • Prepare all your vegetables and set aside, separately.
  • Heat oil in a wok over medium – high heat, add the tofu and stir fry until lightly golden (approx. 5-7 minutes)
  • Add the onion, carrots, mushrooms, and capsicum, stir fry for 3 minutes. Mix in the bok choy and coriander, tamari, ginger and sesame seeds. Toss through the cooked noodles and continue to stir fry until noodles are reheated through and are hot.
  • Serve immediately and garnish with a little fresh coriander and sesame seeds.


Can use any protein source such as tofu, chicken, beef or fish

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