Spicy Udon Noodles with Tofu and Chili Oil

"Spicy, flavorful and slurpy good noodles you can make at home in no time"
-- @woon.heng

Recipe Intro From woon.heng

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  • Recipe Card
Prep time 15mins
Cook time 10mins
Serves or Makes: 2

Recipe Card


  • 1 bunch dried udon noodles, about 3.5 oz - cooked based on package instructions
  • green veggies of your choice (I used Chinese spinach - yu choy), washed and blanched
  • 1/2 block firm tofu, drained and mashed
  • 2 tablespoons chopped salted spicy radish (optional)
  • 1 tablespoons sesame oil
  • 1 tablespoons stir fry sauce (substitute with 1tbsp soy sauce, 1/4 tsp maple syrup, and dash of salt)
  • 1 teaspoons chili oil
  • dash of white pepper
  • 1 teaspoons soy sauce (optional, if not using seasoned radishes)


  • Step 1

    In a heated pan with 4 tsp oil, stir fry mashed tofu until lightly brown, add radish and mix well, set aside.

  • Step 2

    In a pot filled with hot water, blanched your veggies, then use the same pot of water to cook your noodles.

  • Step 3

    In a bowl, mix sesame oil, stir fry sauce, chili oil, pepper until well combined.

  • Step 4

    Add noodles, veggies and tofu mixture - coat well.

  • Step 5

    Serve with more chili oil and scallions.