Garlic Chili Noodles

I tried this recipe this weekend.

150g extra firm tofu (more is ok)
5-6 pieces garlic
small piece ginger
3 sticks green onion
olive oil for frying
3 tsp dark soy sauce
150g noodles (of your choice)
1 tbsp paprika (didnt have gochugaru)
1 tbsp plant-based oyster sauce (didnt use)


  1. Mash the tofu into a crumble with a fork
  2. Finely chop the garlic, ginger, and green onions
  3. Heat up a nonstick pan to medium heat with olive oil. Add the crumbled tofu. Sauté for 3-4min
  4. Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside
  5. Bring a pot of water to boil for the noodles
  6. Place the nonstick pan back on medium low heat. Add 2 tbsp olive oil and the garlic and ginger. Cook for about 2-3min
  7. When the water comes to a boil, cook the noodles for 1 min less to package instructions. Stir occasionally to keep them from sticking
  8. Add the paprika to the garlic and ginger. Cook for about 1min. Then, add the oyster sauce.
  9. Strain out the noodles and add to the pan. Add 1 tsp dark soy sauce and the crumbled tofu. Turn the heat up to medium and sauté for 2-3min. Add the green onions and sauté for another minute

This is my result:

As usual, doesn’t look like the video, but it is tasty!