Chicken & Tofu Noodle Recipe – Quick Indo-Chinese Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Chicken & Tofu Noodle Recipe – Quick Indo-Chinese Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This Chicken & Tofu Noodle recipe is exactly that. It’s a fantastic Indo-Chinese stir-fry that’s become a weeknight staple in my home. I first made this when I was craving those delicious noodles from my favourite local Chinese place, but wanted to make a healthier, homemade version. Trust me, it hits the spot!

Why You’ll Love This Recipe

This isn’t your average noodle dish. It’s a beautiful blend of Indian spices and Chinese stir-fry techniques. The combination of tender chicken and protein-packed tofu makes it super satisfying. Plus, it all comes together in under 30 minutes – perfect for busy evenings! It’s a flavour bomb that’s surprisingly easy to create.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 3 tbsp light cooking oil
• 2 tbsp crushed garlic
• 1 medium onion, chopped
• 0.5 tsp red chilli powder (adjust to your spice preference!)
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 2 tbsp tomato paste
• Salt to taste
• 2 medium tomatoes, sliced
• 1 large chicken breast (about 200-250g), cut into bite-sized pieces
• 250 gms extra-firm tofu, cubed
• 2 eggs
• 300 gms yellow noodles (or spaghetti, in a pinch!)
• 2 tbsp light soya sauce
• 2 cups chopped bok choy

Ingredient Notes

Let’s talk ingredients! Using good quality soya sauce really makes a difference – I prefer a light soya sauce for a more delicate flavour. Don’t skimp on the garlic either; it’s a key flavour component.

Extra-firm tofu is best here because it holds its shape during the stir-fry. Pressing the tofu beforehand to remove excess water is also a good idea – it helps it get nice and crispy. You can find extra-firm tofu at most supermarkets, or even make your own!

And about those spices… feel free to adjust the red chilli powder to your liking. I like a little kick, but you can tone it down if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large non-stick wok or large frying pan over medium-high heat. Add the crushed garlic and chopped onion and sauté until fragrant and lightly browned – about 2-3 minutes.
2. Now, add the red chilli powder, coriander powder, turmeric powder, tomato paste, and salt. Stir-fry for about 30 seconds until the spices are fragrant. This is where the magic starts to happen!
3. Toss in the sliced tomatoes and cook until they soften and become pulpy, around 5 minutes.
4. Add the chicken and tofu pieces to the pan. Cook, stirring occasionally, until the edges are browned – about 5-7 minutes.
5. Push the chicken, tofu, and sauce to one side of the pan. Crack the eggs into the empty space, scramble them, and then mix them into the sauce.
6. Add the cooked noodles and soya sauce. Toss everything together really well, making sure the noodles are coated in the sauce. Add the chopped bok choy and stir-fry for another 2-3 minutes, until everything is heated through and the bok choy is slightly wilted.
7. Serve immediately with lime wedges for a little zing!

Expert Tips

• Don’t overcrowd the pan: Work in batches if necessary to ensure everything cooks evenly.
• High heat is your friend: A hot wok is essential for a good stir-fry.
• Prep everything beforehand: This recipe moves quickly, so have all your ingredients chopped and ready to go.
• Noodle perfection: Cook the noodles al dente – they’ll continue to cook in the stir-fry.

Variations

• Shrimp & Tofu: Swap the chicken for shrimp for a seafood twist. My kids absolutely love this!
• Veggie Boost: Add other veggies like carrots, bell peppers, or mushrooms.
• Peanut Power: A tablespoon of peanut butter added with the soya sauce adds a lovely richness.

Vegan Adaptation

Want to make this completely plant-based? Easy! Just skip the chicken and eggs. Add some extra tofu or your favourite vegan protein source like tempeh or seitan.

Gluten-Free Adaptation

For a gluten-free version, use gluten-free noodles (rice noodles work great!) and gluten-free soya sauce (tamari is a good substitute).

Spice Level Adjustment

If you’re sensitive to spice, reduce the amount of red chilli powder. If you like it hot, add a pinch of cayenne pepper or a finely chopped green chilli!

Festival Adaptations

During festivals, when time is precious, you can simplify this by using pre-cooked noodles and pre-cut vegetables. It’s still delicious and saves a lot of time.

Serving Suggestions

This noodle dish is fantastic on its own, but it also pairs well with a side of vegetable spring rolls or a simple cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

What type of noodles work best in this stir-fry?

Yellow noodles (egg noodles) are traditional, but spaghetti or even rice noodles work well too!

Can I use pre-cooked chicken or tofu to save time?

Absolutely! Just add them towards the end of the cooking process to heat through.

Is it possible to make this dish spicier?

Definitely! Add more red chilli powder, a pinch of cayenne pepper, or a finely chopped green chilli.

What is the best way to prevent the noodles from sticking together?

Tossing the cooked noodles with a little oil before adding them to the stir-fry helps prevent sticking.

Can this dish be made ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients (chop veggies, marinate chicken/tofu) ahead of time to save time later.