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This beloved stir-fried noodle dish is a key component of any Thai menu – and for good reason! It’s a symphony of flavours and textures: thick saucy noodles, wilted greens with just enough bite, and golden tofu coated in salty-sweet goodness 🤤

You will need

Serves 2


  • 3 tablespoons vegetarian oyster sauce
  • 2 tablespoons soy sauce, or to taste
  • 1 tablespoon sugar, brown sugar or coconut sugar, or to taste

Stir fry

  • 3 cloves garlic
  • 3 tablespoons oil of choice
  • 300g firm tofu, cut into cubes or thick strips
  • 1 bunch Chinese broccoli, cut into 3cm chunks with stems separated from leaves
  • 600g fresh wide flat rice noodles, or 300g dried wide rice noodles
  • Ground white pepper, to taste

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10 mins to prep

20 mins to cook

  1. Step 1

    Add all the sauce ingredients to a small bowl. Mix until combined and set aside.

  2. Step 2

    Prepare noodles according to packet instructions. If using fresh noodles, handle them carefully to avoid them breaking.

  3. Step 3

    In a large fry pan or wok over medium heat, cook the garlic and oil for 1 minute or until fragrant.

  4. Step 4

    Add the tofu and Chinese broccoli stems and fry until the tofu is golden brown and the stems have deepened in colour.

  5. Step 5

    Increase the heat to high. Add the broccoli leaves, prepared noodles, and sauce. Gently toss to combine. Avoid mixing the noodles too much to avoid them breaking. Allow the noodles to caramelise and char a little.

  6. Step 6

    Taste test the noodles and add more seasonings if desired.

  7. Step 7

    Serve immediately.


You can get fresh wide flat rice noodles (also known as Sen Yai) from some Asian grocery stores, especially Chinese and Thai stores. Alternatively, use dried thick rice noodles such as Pad Thai noodles which you can get from major supermarkets.

Hot tip!

Vegetarian Oyster Sauce is usually available from major supermarkets and Asian grocery stores. We use the Ayam brand but there are a couple of other brands that are vegan-friendly.


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