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Photo of Rice noodles with tofu and shredded omelette by WW

Rice noodles with tofu and shredded omelette

Total Time
15 min
5 min
10 min
Lightly beaten eggs and spongy tofu make for a dish that is spicy, soft and very easy to eat or share with friends


Fresh rice noodles

200 g

Sesame oil

1 tbs


2 medium, lightly beaten

Fresh ginger

2 tsp, finely grated

Chilli paste

60 g

Cooked black beans

227 g, (400g can), drained

Oyster sauce

¼ cup(s)

Vegetable stock

½ cup(s)

Firm tofu

600 g, thickly sliced

Green shallot(s)

3 individual, thinly sliced, to serve


  1. Prepare noodles following packet instructions, or until just tender. Drain.
  2. Meanwhile, heat a wok over medium-high heat. Add oil and heat for 5 seconds. Add egg and swirl to coat wok. Cook for 1 minute or until just set. Transfer omelette to a board. Roll and thinly slice.
  3. Reheat wok over high heat. Add ginger and chilli paste and stir-fry for 30 seconds or until fragrant. Add black beans, oyster sauce and stock and stir-fry for 2–3 minutes or until sauce has slightly thickened. Remove from heat and add tofu. Gently spoon sauce over tofu to coat and heat through.
  4. Serve noodles topped with stir-fry, shredded omelette and shallots.


SERVING SUGGESTION: Steamed Asian greens such as gai lan (Chinese broccoli) or baby choy sum.TIPS: Black beans (also called turtle beans) are available in the health-food section of some supermarkets or from health-food stores.Chilli bean paste (sometimes called chilli bean sauce) is a blend of chillies and fermented broad beans. It is available from the Asian section of some supermarkets and Asian grocery stores.