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Photo of Stir-fried soba noodles with five-spice tofu by WW

Stir-fried soba noodles with five-spice tofu

Total Time
25 min
10 min
15 min



1 tbs

Chinese five spice

½ tsp

Firm tofu

150 g, drained, cut into 1.5cm pieces

Dry soba noodles (100% buckwheat)

90 g

Sunflower oil

2 tsp

Red onion

1 small, thinly sliced


1 clove(s), crushed


1 medium, halved lengthways, thinly sliced

Snow peas

75 g, halved

Red cabbage

2 cup(s), (¼ small), shredded

Reduced salt soy sauce

1½ tbs

Mirin seasoning

2 tsp

Fresh coriander

2 tbs, leaves


  1. Combine cornflour and five-spice powder in a medium zip-lock bag. Add tofu, close bag and shake until well coated. Open bag and shake off excess.
  2. Cook noodles in a saucepan of boiling water following packet instructions or until tender. Drain.
  3. Meanwhile, heat a wok over medium-high heat. Add 1 teaspoon oil and heat for 20 seconds. Cook tofu, turning, for 3-4 minutes or until golden and crisp. Transfer to a plate.
  4. Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 2 minutes or until golden. Add garlic and stir-fry for 20 seconds or until fragrant. Add carrot, snow peas and cabbage and stir fry for 2-3 minutes or until vegetables are almost tender. Add soy sauce, mirin and noodles and stir-fry for 1 minute or until hot. Serve topped with tofu and sprinkled with coriander.