14 October 2018

Orange Ginger Tofu Noodles

Everyone loves noodles, they're quick, easy and super delicious, equally as great on a weeknight as a weekend. The key thing to a great noodle dish is the sauce, it's got to be packed with flavour, coating your mouth in every, delicious bite!

These orange noodles are made with a base of orange marmalade, with plenty of ginger, garlic and soy sauce, with a burst of miso, 5 spice and chili flakes...its sticky, flavourful and exactly what you need. Don't worry if you think you don't like marmalade, this savoury sauce completely transforms it into something else!

This dish is super easy, simply prep the veg and sauce, a quick soak on the noodles and begin stir frying! Ensure the protein-packed tofu gets super crispy and keep those nutrient packed veggies with a little crunch, to maintain those all important vitamins and for that added texture! Load up on fibre, iron, calcium, vitamin C, A and plenty of other nutrients with these incredible orange ginger tofu noodles! 

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Orange Ginger Tofu Noodles | Serves: 4 | Time: 20 minutes

You'll need

  • Chopping board
  • Knife
  • Large wok
  • 2x large bowls
  • Mixing bowl
  • Tongs
  • Spatula
  • Measuring spoons


Noodles & Veg
  • 250g flat rice noodles
  • 2 tbsp sesame oil
  • 1 block tofu
  • 100g tenderstem broccoli
  • 100g Brussels sprouts
  • 100g mange tout
  • 1 red pepper
  • 1 cup bean sprouts
  • 4 spring onions
  • 2 tbsp black sesame seeds
  • 3 tbsp orange marmalade
  • 3-4 tbsp soy sauce
  • 2 tsp miso paste
  • 3 cloves garlic, minced
  • 1 inch piece ginger, peeled and finely grated
  • 1/2 tsp Chinese 5 spice
  • 1/2 tsp mild chili flakes


  1. Drain the tofu, cut into 1cm cubes and place to one side. Slice the tenderstem lengthways, chop the ends off the sprouts and thinly slice, dice the red pepper and at a slight angle, thinly slice the spring onions. Place all the prepped veg in a bowl, along with the whole mange tout. 
  2. To make the sauce, combine the marmalade, 2 tbsp soy sauce, miso, minced garlic, grated ginger, 5 spice and chili flakes in a bowl. 
  3. Soak the rice noodles in a bowl of recently boiled water for 10 minutes.
  4. Heat up the wok, then add the oil and tofu chunks, toss in the oil until they're golden and crisp. Add the veg and stir-fry for a couple of minutes, then pour in the sauce and coat the veg. Using tongs, transfer the noodles straight into the pan from being soaked (discard the water), add 1-2 tbsp soy sauce and toss the noodles to evenly coat in the sauce.
  5. Serve up into 4 bowls with a sprinkling of black sesame seeds and enjoy! 
Cassidy xx