• Serves 4
  • 20 Mins
  • $10-20


1  pkg Mandarin Noodle Shanghai Noodles (thick or thin)
2  tbsp Oyster Sauce
2  tbsp Light Soy Sauce
¼ tbsp Honey
tbsp Marin (Japanese wine)
tsp Sesame Oil
2 tbsp Cooking Oil
1  tbsp Sambal Chili Paste (optional)
1 lb Extra Firm Tofu, chopped
1 cup Mix Vegetables (Red Bell Pepper, 2 Carrot, 2 Celery Stalks), thin sliced
2  Lime Slices
Chopped Cilantro (grated, for garnish)


In a large pot, bring water to a boil. Add noodles and boil for 3 to 5 minutes or until noodles are softened. Drain and set aside.

In a small bowl, add oyster sauce, soy sauce, honey, vinegar and chili paste, mixed well until no lumps. Set aside.

In a large wok, heat a part of the oil and sesame oil, add diced tofu, stir fry until tofu is light brown.  Remove cooked tofu into a bowl leaving behind any oil in the wok.

In same wok on medium heat, add remain oil, garlic, vegetables and stir fry for 1 minute. Add Shanghai Noodles and stir fry mix, toss noodles gently until sauce coats noodles evenly. Remove from heat.

Add lime and salt to taste.

Garnish with cilantro.  Enjoy!