The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoked Tofoo Miso Noodles
A super speedy noodle stir-fry to make healthy eating easy. Flash-fry brown rice noodles with crunchy pak choi, carrots and sugar snaps. Pour over a delicious sauce of miso, tamari, sweet and nutty sesame oil. Top it off with crispy golden cubes of Tofoo Co's smoked tofu and dinner is ready.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 2 pak choi
- 1 tbsp maple syrup
- 450g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 2 carrot
- 200g brown rice noodles (Brown Rice Flour, Water)
- 2 tbsp sesame oil (Sesame)
- 200g sugar snap peas
Nutritional Information
Calories: 495
Protein: 26g
Carbs: 54g
Fat: 20g
Smoked Tofoo Miso Noodles
A super speedy noodle stir-fry to make healthy eating easy. Flash-fry brown rice noodles with crunchy pak choi, carrots and sugar snaps. Pour over a delicious sauce of miso, tamari, sweet and nutty sesame oil. Top it off with crispy golden cubes of Tofoo Co's smoked tofu and dinner is ready.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Add the sugar snaps in the final 2 mins of cooking. Drain altogether, then rinse under cold water.
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 2 tsp oil on medium heat. Add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Season with sea salt.
- Trim the pak choi and cut into bite-sized pieces. Add the pak choi and ginger and garlic paste to the tofu pan. Cook for 1-2 mins, until softened. Remove from the heat, season with sea salt and set aside.
- Peel the carrots into ribbons. Roughly chop the coriander. In a small bowl, mix the miso, maple syrup, sesame oil and 75ml water. Add the cooked noodles, sugar snaps, carrots, miso dressing and half the coriander to the tofu pan. Season generously with sea salt and black pepper and mix well.
- Serve the miso noodles and scatter over the remaining coriander.
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