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 protein-rich edamame. Pour over a delicious miso, tamari, sweet and nutty sesame oil sauce. Top it off with crispy golden cubes of smoked tofu and dinner is ready.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp maple syrup (use half)
- 1 carrot (use half)
- 100g edamame beans (use half) (Soya)
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 225g smoked tofu (use half) (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 handful of fresh coriander (use half)
- 1 pak choi (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
Nutritional Information
Calories: 575
Protein: 30g
Carbs: 55g
Fat: 26g
Ingredients
- 225g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 100g edamame beans (Soya)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 pak choi
- 1 handful of fresh coriander
- 2 tsp maple syrup
- 1 carrot
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 1 tbsp sesame oil (Sesame)
Nutritional Information
Calories: 575
Protein: 30g
Carbs: 55g
Fat: 26g
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 protein-rich edamame. Pour over a delicious miso, tamari, sweet and nutty sesame oil sauce. Top it off with crispy golden cubes of smoked tofu and dinner is ready.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
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 edamame beans in the final minute 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 wilted. Season with sea salt then remove from the heat and set side.
- Peel the carrot into ribbons. Roughly chop the coriander. In a small bowl, mix the miso, maple syrup, sesame oil and 50ml water (25ml for 1 person). Add the noodles, edamame, 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 on plates. Scatter over the remaining coriander.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.