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Photo of Tofu and sweet chilli noodles by WW

Tofu and sweet chilli noodles

10 - 11
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
This easy vegie stir-fry is read in just 20 minutes, great midweek meal!


Fresh thin hokkien noodles

450 g

Canola oil

2 tsp, or sunflower variety

Brown onion

1 medium, cut into wedges

Firm tofu

300 g, cut into 2cm pieces, drained on paper towel


2 clove(s), crushed

Sweet chilli sauce

¼ cup(s), (60ml)

Vegetarian stir-fry sauce

cup(s), (80ml)

Baby spinach leaves

280 g


  1. Place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 3 minutes to soften. Drain.
  2. Meanwhile, heat the oil in a wok or large frying pan over high heat. Stir-fry the onion for 2-3 minutes or until softened. Add the tofu and garlic and cook, turning occasionally, for 5 minutes or until the tofu is browned all over. Add the sweet chilli sauce, stir-fry sauce, Asian Leaf Blend and noodles and stir-fry until the leaves are wilted and heated through. Season with white pepper.


SERVING SUGGESTION: Lemon halves or wedges.