Mie Wok with Bak Choy

provided by recipe author
Although you can put this wok dish on the table in no time, it is a true taste bomb. Sesame oil gives the tofu strips a real Asian taste, ideal for stir-frying! There are different types of noodles for sale, many without eggs. Check your local supermarket.
  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes


Servings: 4
  • Mien Noodles (non-egg)
  • 1 bush
    pak choi
  • 1
    red bell pepper
  • 1
  • 4 tbsp
    sesame oil
  • 180 g
    fried tofu seasoned (spicy)
  • 50 ml
    sweet soy sauce (ketjap manis)
  • 4 tbsp
    (vegan) peanut chili crunch (seroendeng)
  • 1/2
    chili pepper (whichever you prefer) Optional



  1. Cook the mien noodles according to the packaging until soft. Drain and rinse it and put it aside.
  2. Clean and slice the pak choi into strips. Clean and dice the bell pepper. Peel and cut the onion in half rings. Cut the pepper of your choice (or don’t if you want the meal mild) into small pieces.

Stir-fry Time!

  1. Heat up some oil in the wok pan. Stir-fry the tofu for 2 minutes. Add the bell pepper, pak choi and chili pepper and continue to stir-fry for another 3 minutes.
  2. Pour the sweet soy sauce and let it heat up with the veggies for 1 minute. Toss in the mien noodles and stir it while letting the flavor soak in for another minute.
  3. Done! Split it across 4 bowls and garnish with the peanut chili crunch.


Tip: If you can’t find the specific kind of tofu strips in the ingredients list then just look for any kind of fried tofu strips and season it yourself.


Courses: Main Course
Cuisines: Thai
Special diets: No added sugar
Difficulty: Level 2 (average)
Cooking time: 15-30 minutes
Season: Autumn, Spring
Number ingredients: 10-15 ingredients
Taste: Savory
Preparation method: Stir-fry
Type of dish: Stir-fry dish, Vegetable dish
Campaigns: VeggieChallenge

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