Satay noodles with broccoli, tofu & oyster mushrooms

1 Serving

This recipe only takes 15 minutes to make (or less!), in part because I use thin rice noodles which take next to nothing to cook and store bought stir-in satay sauce.


  • 50g rice noodles (thin)
  • 80g extra firm tofu
  • 1 tbsp sunflower oil
  • 100g oyster mushrooms
  • 80g broccoli
  • 1 clove of garlic
  • 1 thumbnail size piece of ginger
  • 1 tbsp stir-in satay sauce


  1. Dice the tofu into smallish bite size pieces and stir fry in a wok at high heat with the sunflower oil. Fry until golden and crispy.
  2. Add the oyster mushrooms in strips and the broccoli cut into bite size pieces. Stir fry for a couple of minutes.
  3. Add 1 sliced clove of garlic and grate the same amount of ginger.
  4. Add the rice noodles to a bowl and cover in boiling water for about 2 minutes.
  5. Add the stir-in satay sauce to the stir fry.
  6. Drain the noodles (but keep some of the water) and add to the stir fry. Add a little of the saved water to loosen a bit. Mix well and serve.

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